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Asian Vegetable Stir Fry

Asian Vegetable Stir Fry

Servings: 4

  • 1 tbs. olive or corn oil
  • 1/2 tsp. minced garlic
  • 1/2 tsp. grated ginger
  • 1 (14 oz.) bag frozen Asian vegetable mix (broccoli, carrots, sugar snap peas, water chestnuts, baby cob corn, red peppers, mushrooms, onions and bamboo shoots); thawed
  • 1 (15 oz.) can Glory Foods Skillet Corn
  • 1/4 cup hoisin sauce
  • 1/4 cup vegetable broth
  • 2 tsp. fresh lemon juice
  • 4 cups cooked white rice
  • crunchy Asian rice noodles for sprinkling
  • soy sauce; optional


  1. Heat oil over medium heat in a large (high-sided) skillet or wok. Add garlic and ginger; sauté one minute.
  2. Pat excess moisture from thawed vegetables and add to wok along with Glory Foods Skillet Corn.
  3. In a small bowl, stir together the hoisin sauce, vegetable broth and lemon juice; add to vegetables. Stir fry for 15 minutes until hot.
  4. Spoon vegetable mixture over rice and sprinkle with crunchy Asian noodles. Serve with soy sauce on the side, if desired.

Prep time: 5 minutes
Cook time: 15 minutes
Recipe by Michaela Mercer Rosenthal,