Asian Vegetable Stir Fry with a bit of Kick

  • 1 1/2 cups low-salt vegetable broth
  • 1 teaspoon cornstarch
  • 4 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 10 oz frozen broccoli
  • 1 (15-ounce) can whole baby corn, drained, cut in half if you want
  • 1 (15-ounce) can whole straw mushrooms, drained
  • 1/2 tablespoon sriracha


  1. Combine first 7 ingredients in a small bowl; stir with a wire whisk until well-blended. Set aside.
  2. Heat oil in a wok or large nonstick skillet over high heat. Add onion; stir-fry 2 minutes. Add broccoli, cover for 2 mins, stir occasionally.  Add corn and mushrooms; stir-fry 2 minutes. Add broth mixture; stir-fry 1 minute add sriracha.  Salt and pepper further to taste.

8 responses to “Asian Vegetable Stir Fry with a bit of Kick

  1. Pingback: Asian Vegetable Stir Fry with some Kick | Plant Based Diet Adventures

  2. Everything you make is always sooo mouthwatering!! This looks delicious!

  3. petit4chocolatier

    Heather, this looks incredible! I love those baby corns. I am so glad your boyfriend picked up the broth so you could show us this delicious recipe. One question; what is sriracha? Sounds interesting and tasty : )

    • Judy, I love baby corns too! And, yeah, he’s pretty fantastic 🙂 My son mentioned last night that he wants to see me start posting videos again. I told my boyfriend he’ll have to be in one with me 😉
      Sriracha is an Asian spicy chili garlic sauce. You can find it at most grocery stores. I LOVE it!

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