Photo of Classic Mixed Vegetable Stir-Fry by WW

Classic Mixed Vegetable Stir-Fry

Points® value
Total Time
29 min
25 min
4 min
Look for fresh, firm water chestnuts in the produce section of Asian markets. Rinse well and peel like an apple with a paring knife. If fresh water chestnuts are not available, use jicama instead.



5 cup(s), small florets, trimmed, cut into 2-inch pieces

Fat free chicken broth

2 tbsp(s)

Dry sherry

2 tbsp(s)

Low sodium soy sauce

1 tbsp(s)


1 tsp(s)

Peanut oil

4 tsp(s)

Minced ginger

1 tbsp(s)

Crushed red pepper flakes

¼ tsp(s)

Fresh shiitake mushroom

6 medium, stems removed, caps halved

Water chestnuts

½ cup(s), fresh variety, peeled and cut into 1/4-inch-thick rounds

Grape tomatoes

1 cup(s), halved

Table salt

½ tsp(s)


  1. In a medium saucepan, bring 3 c water to a boil over high heat; add broccoli. Cook, stirring, 1 minute or until broccoli is bright green and water has almost returned to a boil. Drain in a colander and rinse with cold water to stop the cooking; drain again, shaking well to remove excess water.
  2. In a small bowl, combine broth, sherry, soy sauce and cornstarch.
  3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact; swirl in oil. Add ginger and red pepper flakes; stir-fry 10 seconds or until aromatics are fragrant. Add broccoli, shiitake mushrooms and water chestnuts; stir-fry 1 minute. Add cherry tomatoes; stir-fry 15 seconds or until just combined. Sprinkle on salt.
  4. Re-stir sherry mixture and swirl into wok; stir-fry 1 minute or until vegetables are crisp-tender and tomatoes have wilted.
  5. Serving size: 3/4 c


Halve any large broccoli florets. This recipe is a template for how to stir-fry vegetables with hard, medium-hard and soft textures. Blanching “hard” broccoli enables it to be stir-fried together with “medium hard” shiitake mushrooms, water chestnuts and “soft” cherry tomatoes. You can substitute button mushrooms for the shiitake mushrooms.