Sweet Gingered Vegetable Stir-Fry

5 Min.
10 Min.
4-6
Ingredients
2
tablespoons sesame or soybean oil
2 tablespoons sesame or soybean oil
1
teaspoon minced garlic
1 teaspoon minced garlic
1
teaspoon minced fresh ginger
1 teaspoon minced fresh ginger
2
cups sliced-thin green cabbage
2 cups sliced-thin green cabbage
1
cup julienne carrots
1 cup julienne carrots
1
cup sliced-thin red onion
1 cup sliced-thin red onion
cup sliced-thin zucchini
1½ cup sliced-thin zucchini
1
(8-ounce) package shelled edamame
1 (8-ounce) package shelled edamame
2
teaspoons Better Than Bouillon® Vegetarian No Beef Base
2 teaspoons Better Than Bouillon® Vegetarian No Beef Base
¼
cup brown sugar
¼ cup brown sugar
¼
teaspoon crushed red pepper
¼ teaspoon crushed red pepper
1
tablespoon soy sauce
1 tablespoon soy sauce
Directions
  1. Add the oil to a large skillet over high heat.
  2. Add cabbage, carrots, onion, zucchini and edamame. Cook for 3 minutes. Add the garlic and ginger, sauté for 30 seconds.
  3. Add Vegetarian No Beef Base, brown sugar, red pepper and soy sauce to a bowl, whisk to combine.
  4. Add the sauce and cook for 1 -2 minutes more minutes. Serve immediately.
Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Roasted Beef Base.

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