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Veggie Stir Fry

Check out this tasty veggie stir fry recipe by visiting the Profile by Sanford website!

Veggie Stir Fry

Number of Servings: 3
Serving Size: 1 cup


  • 1 T Sesame Oil
  • 1 1/3 cups Broccoli florets
  • 1 1/3 cups Cauliflower florets
  • 1 large Red Pepper
  • 1/3-cup low-sodium chicken broth, more if needed
  • 1 tsp Minced or chopped Garlic (Minced Garlic from a jar is easy!)
  • ½ tsp minced fresh Ginger or 1/8 tsp powdered
  • 2 tsp light soy sauce
  • 1 tsp cornstarch, dissolved in 1 T water


  1. Heat a large, non-stick frying pan over medium-high heat.
  2. Add sesame oil, turning the pan to coat well.
  3. Add the vegetables and sauté for a minute.
  4. Add in the chicken broth, garlic, and ginger, and toss to blend.
  5. Cook about 4 minutes, stirring constantly.
  6. Add more chicken broth if moisture is needed.
  7. Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in soy sauce and cornstarch mixture.
  8. Heat and stir until thickened (1-minute).
  9. Stir in the vegetables to coat with the sauce.

Profile Exchange: 1 cup vegetables, 1 fat, 1 flex food

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