Stir Crazy Veggie Stir Fry

April 5, 2020

Author: KatieChin

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I know we’re all feeling a little Stir Crazy these days so why not channel all that nervous energy into a delicious and healthy Stir Crazy Veggie Stir-Fry loaded with a colorful array of nutrient filled vegetables!  Fill your body with immunity boosting anti-oxidant veggies and stay healthy clean everyone!!  We’re giving away a $100 produce box from Melissa’s Produce during my “Cooped Up with Katie” Facebook livestream today (April 5th at 3pm PST) so make sure to tune-in!  Melissa’s delivers all over the country so the lucky winner’s box will be delivered to their doorstep anywhere in the continental U.S.

Stir Crazy Veggie Stir-Fry


  • 1/4 cup chicken broth or vegetable broth
  • 1/4 cup oyster sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons high heat cooking oil
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh ginger
  • 2 oz sliced carrots
  • 2 oz. stemmed and sliced fresh mushrooms, such as shitake
  • 2 oz. thinly sliced red bell pepper
  • 2 oz. snow peas, tips and strings removed, cut into 1 inch pieces on a diagonal
  • 2 oz. broccoli florets
  • 2 oz. canned baby corn, drained, rinsed and sliced lengthwise


  1. Mix together the chicken broth, oyster sauce and cornstarch in small bowl and side aside.
  2. Blanch the broccoli, carrots and snow peas: Place carrots, snow peas and broccoli florets in boiling water until tender, about 1 minute. Using a slotted spoon, transfer the snow peas and broccoli to an ice bath until cool. Drain and set aside.
  3. Heat the oil in a wok or a large non-stick skillet over medium high heat. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the carrot and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and stir-fry for 1 minute. Add the reserved snow peas, broccoli and baby corn; stir-fry for 1 minute. Slowly stir in the cornstarch mixture and and cook until thickened.
  4. Dish out and serve with jasmine rice.