Mixed-Vegetable Stir-Fry

Mixed Vegetable Stir-Fry (2)

Serve this dish with sesame tofu and brown rice for a well-rounded meal.


  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons canola oil
  • 2 minced garlic cloves
  • 1-inch piece fresh ginger, minced
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 2 cups broccoli florets
  • 1 cup thinly sliced bok choy
  • 1 cup thinly sliced cabbage
  1. In a small bowl, whisk together the water and cornstarch. Add the soy sauce and rice vinegar; set aside.
  2. Meanwhile, heat the canola oil in a large skillet over medium-high heat. Add the garlic and ginger; cook for 30 seconds.
  3. Add the onions, carrot, and broccoli; cook for about 2 minutes.
  4. Add the bok choy and cabbage; cook for 2 minutes.
  5. Stir in the cornstarch mixture and continue to cook until the vegetables reach desired tenderness for your child.

The kids love this directly over brown rice!

Mixed Vegetable Stir-Fry (3)


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