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Stir-Fried Vegetables with Chicken or Pork

4

40 min

Stir-Fried Vegetables with Chicken or Pork

Stir-Fried Vegetables with Chicken or Pork Photo 1

Time

40 min

Serving

4 persons

Calories

192

Rating

4.00★ (152)

Cuisine

Author: Victoria Buriak
This chicken or pork and vegetable stir-fry recipe is based on some very tasty dishes that my Asian friends at work brought in to some office potlucks. I want to thank Cindy Ly for taking the time to write down the ingredients for me.

Ingredients

  • vegetable oil: 2 Tbsp
  • boneless skinless chicken breasts: 0.5 pound (cut into cubes)
  • garlic: 2 clove (chopped)
  • oyster sauce: 2 Tbsp
  • broccoli: 1 cup (chopped)
  • green bell pepper: 1 cup (sliced)
  • carrots: 1 cup (sliced)
  • napa cabbage: 1 cup (sliced)
  • celery: 1 cup (sliced)
  • bean sprouts: 1 cup (fresh)
  • zucchini: 1 cup (sliced)
  • green onions: 1 cup (chopped)
  • salt: 1 tsp
  • water: 0.5 cup
  • mushroom soy sauce: 2 Tbsp
  • cornstarch: 1 Tbsp

Metric Conversion

Stages of cooking

Stir-Fried Vegetables with Chicken or Pork Photo 21
Stir-Fried Vegetables with Chicken or Pork Photo 32
Stir-Fried Vegetables with Chicken or Pork Photo 43
  1. Heat oil in a wok over medium-high heat. Add chicken, garlic, and oyster sauce, and stir-fry until chicken is browned, 5 to 8 minutes.
    Stir-Fried Vegetables with Chicken or Pork Photo 2
  2. Stir in broccoli, bell pepper, carrots, cabbage, celery, bean sprouts, zucchini, green onions, and salt. Stir-fry until vegetables are crisp-tender and chicken is no longer pink in the center and the juices run clear, 4 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
    Stir-Fried Vegetables with Chicken or Pork Photo 3
  3. Stir water, soy sauce, and cornstarch together in a small bowl; pour into the wok. Cook and stir until sauce is thickened, 1 to 2 minutes.
    Stir-Fried Vegetables with Chicken or Pork Photo 4

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