Grab all your extra garden veggies and use them up in this easy stir-fry recipe. Cauliflower, green beans, summer squash, and sweet peppers are all welcome, and you can mix up the veggie combo you use each time depending on what you have on hand.

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

total:
30 mins
Servings:
4
Max Servings:
6
Yield:
7 cups
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Garden Stir-Fry

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch skillet or wok heat 1 Tbsp. of the oil over medium-high heat. Add firm veggies and garlic. Cook and stir for 3 minutes. Add tender veggies. Cook and stir for 3 to 5 minutes more or until vegetables are crisp-tender. Transfer vegetables to a bowl.

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  • In the same skillet heat the remaining 1 Tbsp. oil over medium-high heat. Add chicken. Cook and stir until chicken is no longer pink. Move meat to edge of skillet.

  • Add Stir-Fry Sauce to center of skillet; bring to boiling. Cook and stir until slightly thickened. Return vegetable mixture to skillet. Toss to coat; heat through. Add chopped peanuts.

Nutrition Facts (Garden Stir-Fry)

407 calories; total fat 22g; saturated fat 5g; polyunsaturated fat 8g; monounsaturated fat 8g; cholesterol 73mg; sodium 981mg; potassium 1663mg; carbohydrates 22g; fiber 5g; sugar 11g; protein 31g; trans fatty acid 0g; vitamin a 5880IU; vitamin c 77mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 14mg; vitamin b6 1mg; folate 70mcg; vitamin b12 0mcg; calcium 75mg; iron 2mg.

Stir-Fry Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together all ingredients until well combined.

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