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Middle Eastern Garden Stir-Fry
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1/4 cup reduced-sodium soy sauce

1 (14.5-ounce) can vegetable broth

1 tablespoon cornstarch

1 tablespoon Land O Lakes® Butter

2 medium (1 cup) carrots, sliced

3 to 4 small (1 cup) new red potatoes, cut into 1/4-inch cubes

1 teaspoon finely chopped fresh garlic

1 teaspoon finely chopped fresh gingerroot

8 ounces (2 cups) small broccoli florets

1/2 cup chopped roasted red pepper

1 (15-ounce) can garbanzo beans, rinsed, drained


Hot cooked rice

How to make

  1. STEP 1

    Combine soy sauce, broth and cornstarch in bowl; mix well. Set aside.

  2. STEP 2

    Melt butter in 12-inch nonstick skillet until sizzling; add carrots and potatoes. Cook over high heat, stirring constantly, 2-3 minutes or until lightly browned. Add garlic and gingerroot. Continue cooking 1 minute. Add broccoli, roasted red pepper and beans. Continue cooking, stirring constantly, 2 minutes.

  3. STEP 3

    Reduce heat to low; add vegetable broth mixture. Cover; cook 6-8 minutes or until potatoes are tender.

  4. STEP 4

    Serve over rice.

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