Asian Vegetable Stir Fry


  • 2 Tbsp. olive oil
  • 16-oz. package oriental stir-fry vegetables, frozen
  • 1/2 c. cold water
  • 2 Tbsp. cornstarch
  • 2 Tbsp. light soy sauce
  • 1 tsp. fresh minced ginger
  • toasted sesame oil to taste
  • sesame seeds
  • 3 c. cooked brown rice


  1. Heat olive oil in wok or skillet. Add ginger, then frozen vegetables. Stir fry until crisp-tender, about 6 minutes.
  2. Stir together the water, cornstarch and soy sauce. Add to stir-fry, mix, then cover and cook on low just until sauce is thickened. Add sesame oil to taste.
  3. Garnish with sesame seeds and serve over steamed brown rice.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.