To make vegetable stir-fry, cook about 1 1/2 cups each of chopped onion, bell pepper, snow peas and mushrooms for two minutes, add 2 teaspoons each of minced garlic and ginger, 1 cup bean sprouts and 15 ounces of baby corn. Drizzle with 2 teaspoons Asian dressing, and heat through.
Cook the vegetables in oil over medium-high heat, and stir often. You can make vegetable stir-fry with any of your favorite vegetables. For example, heat 1 tablespoon of safflower oil over medium heat, stir in 1/3 cup chopped leeks, two cloves of minced garlic and 1 teaspoon minced, fresh ginger root. Stir and cook for five minutes. Add 1 cup each of chopped carrots, zucchini and yellow squash, season with salt, and cook for another two minutes until the vegetables are soft.
For successful stir frying, heat a large skillet or wok for a few minutes over medium-high heat, add the oil, and heat for another minute. Prepare the vegetables ahead of time, cutting them to a uniform size. Cook firm vegetables first, such as carrots or broccoli. Add tender leafy greens, bean sprouts, canned corn or other soft vegetables last. Stir ingredients continuously with a wooden spatula, and serve the stir-fry immediately. Vegetable stir-fry is usually served with rice.