Garden Stir-Fry


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, chopped 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. Add the garlic and ginger and cook for 1 minute.  Add the broccoli, squash, carrots, sugar snap peas, onion, and bell pepper and cook until tender, 7 to 10 minutes. Add the soy sauce mixture, reduce the heat to moderate, and continue cooking until the sauce is thickened.


"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. 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." - Kaitlyn Kirchner, age 9 (Winner of the Healthy Lunchtime Challenge Cookbook from

adapted from