Recipe Image

Mixed Vegetables Shanghai

  • Beginner
  • 4 servings
  • 30 min
Baking Success Or Baking Mess


3 medium carrots, thinly sliced
2 cups cauliflower florets
1 medium onion, cut in 1/2-inch (1 cm) wedges
1 tablespoon Mazola® Corn Oil
2 cups sliced mushrooms
1 medium green pepper, cut in 1/2-inch (1 cm) strips
1/2 cup canned sliced bamboo shoots, well drained
1 cup Orient Express stir-fry sauce (recipe below)
Rice (optional)
Orient Express Stir-Fry Sauce
2-1/2 cups chicken broth
1/2 cup Fleischmann's® Corn Starch
1/2 cup soy sauce
1/2 cup Crown® Lily White® Corn Syrup
1/2 cup dry sherry
1/4 cup cider vinegar
2 cloves garlic, minced OR pressed
2 teaspoons grated fresh ginger
1/4 teaspoon cayenne pepper


Combine carrots, cauliflower, onion and corn oil in 3-quart (3 L) microwave safe dish.

Microwave covered on high (100%) for 3 minutes.

Stir in mushrooms, green pepper, bamboo shoots and stir-fry sauce.

Microwave uncovered 10 minutes or until sauce boils and thickens, stirring twice. If desired, serve with rice.

Orient Express stir-fry sauce:

Combine broth, corn starch, soy sauce, corn syrup, sherry, vinegar, garlic, ginger and red pepper in 1-1/2-quart (1-1/2 L) jar with tight-fitted lid.

Shake well. Store in refrigerator up to 3 weeks. Shake well before using.

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