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Asian Mixed Vegetables

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 272 kcal


  • 2 Tbsp toasted sesame oil divided
  • 6 small potatoes quartered
  • 1 can whole baby corn drained and halved
  • 1 can sliced bamboo shoots drained
  • 4 cups mixed fresh vegetables i.e. broccoli, peppers, carrots, etc


  • 3 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 2 tsp honey
  • 2 Tbsp grated ginger
  • 3 garlic cloves minced
  • 3 tsp cornstarch
  • 1/4 cup cold water


  1. 1. In a large skillet, heat 1 Tbsp sesame oil over medium heat. Add potatoes and cook for 3-5 minutes. Add 3 Tbsp water and cook for an additional 5 minutes.
  2. 2. While the potatoes cook, mix together soy sauce, 1 Tbsp sesame oil, honey, ginger and garlic in a small bowl. In a separate bowl, whisk together cornstarch and 1/4 cup cold water. Whisk into soy sauce mixture.
  3. 3. Add additional 1 Tbsp of oil to pan with potatoes. Add corn, bamboo shoots and fresh vegetables to pan. Stir to combine and cook for 2-3 minutes. Stir in soy sauce mixture and bring to boil, stirring frequently. Cook for 2-3 minutes or until sauce is thickened and vegetables are crisp-tender.