Garden Stir-Fry

Garden Stir-Fry
Makes: 4 Servings
Total Cost:
“This is my favorite recipe because it tastes great, and it is fun to make! My mom, sisters, and I grow all the vegetables in our garden,” says Kaitlyn. “We pick the vegetables in the morning, wash and cut them, and have them ready for our dad to stir-fry when he arrives home for lunch. We serve the recipe with cooked quinoa and a glass of soy milk.”


1/2 cup low-sodium chicken broth
1/2 tablespoon cornstarch
1 teaspoon reduced-sodium, wheat-free soy sauce
1 tablespoon sesame oil
2 cloves garlic (minced)
1 teaspoon freshly grated ginger
2 cups chopped broccoli
1 1/4 cups chopped yellow squash
1 1/4 cups carrots (cut into matchsticks)
1 1/4 cups sugar snap peas
1 cup sliced onion
1 cup sliced red bell pepper


  1. In a medium bowl, whisk together the chicken broth, cornstarch, and soy sauce. Set aside. 
  2. In a wok or sauté pan over moderately high heat, warm the sesame oil.
  3. Add the garlic and ginger and cook for 1 minute.
  4. Add the broccoli, squash, carrots, sugar snap peas, onion, and bell pepper and cook until tender, 7 to 10 minutes.
  5. Add the soy sauce mixture, reduce the heat to moderate, and continue cooking until the sauce is thickened. 


State: Minnesota

Child Name: Kaitlyn Kirchner, 9

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