Recipe of the Month

Tasty Stir-Fried Vegetables

By Dorothy Zehnder

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2   medium green peppers, julienned
2   medium sweet red peppers, julienned
2   medium carrots, julienned
2   cups broccoli florets
2   medium celery stalks, chopped
1    large garlic clove, minced
3   tablespoons vegetable oil
2   tablespoons light soy sauce
1    teaspoon ground ginger
6   green onions, thinly sliced
2   tablespoons cornstarch
½  teaspoon Bavarian Inn all-purpose seasoning
½  teaspoon salt
1   cup low-sodium chicken broth
¼  cup cold water 

In a large skillet or wok, sauté the peppers, carrots, broccoli, celery and garlic in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onions. Cook and stir for 1 minute. Combine cornstarch, all-purpose seasoning, salt, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.

Note from Dorothy – This is such an easy dish that uses lots of your garden bounty.  Sometimes I change it up and substitute cauliflower in place of the broccoli.  It is definitely a dish that is seasoned to taste.  Start with the minimum amount listed and then taste it.  My family loves it as the vegetables stay nice and crunchy.


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