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Quick Vegetable Stir-fry - West Bend

Quick Vegetable Stir-fry

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Full Recipe Details


1 tablespoon cornstarch ½ teaspoon salt ½ teaspoon sugar 1 pound lean pork, cut into ½ inch cubes 2 tablespoons dry white wine 1/8 teaspoon ground ginger 4 tablespoons vegetable oil 2 medium carrots, sliced thin on a diagonal 1 small green pepper cut in 1-inch pieces ½ pound fresh mushrooms, sliced 1 15-ounce can of baby ears of corn, drained and rinsed ½ cup chicken broth or bouillon

Cooking Process

1. Melt butter with oil in Wok at 325°F/162.7°C. Add onion, zucchini and garlic; stir-fry until zucchini is just tender (about 2 minutes). 2. Add corn and dill weed. Stir to combine and heat for about 1 minute. Season to taste. Garnish with chopped pimiento if desired. Reduce heat to warm for serving.


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