Asian Stir Fried Veg (Print Version)
# Ingredients:
→ Vegetables
01 -
2 cups of small broccoli florets
02 -
1 cup of crimini mushrooms, sliced into thin pieces
03 -
4 ounces of snap peas
04 -
1 red bell pepper, cut into thin strips
05 -
1 cup of peeled and thinly sliced carrot rounds
06 -
1 cup of zucchini, sliced into discs
07 -
One 15-ounce can of baby corn (optional), drained
→ Sauce
08 -
½ cup of tamari or low-salt soy sauce
09 -
1 generous tablespoon of toasted sesame oil
10 -
4 minced garlic cloves
11 -
¼ cup of honey or brown sugar as a sweetener
12 -
2 tablespoons of arrowroot or cornstarch
13 -
A pinch of red pepper flakes if desired
14 -
2 teaspoons of freshly grated ginger
→ Other
15 -
¼ cup of thinly sliced green onions for garnish
16 -
1 tablespoon of neutral cooking oil like vegetable oil
# Instructions:
01 -
Warm up some vegetable oil in a big pan on medium-high heat. Add everything from your vegetable ingredients and cook them until they look vibrant and are just cooked enough to still have a slight crunch, around 5 or 6 minutes.
02 -
Combine your soy sauce or tamari, sesame oil, minced garlic, grated ginger, sweetener of choice, and red pepper flakes if using. In a second bowl, mix together the cornstarch or starch alternative with half a cup of cool water. Then, stir this mixture into the sauce you just made.
03 -
Pour the prepared sauce into the skillet with your veggies. Stir until everything is nicely coated, and let it cook until the sauce becomes thickened and the vegetables reach your preferred tenderness, which takes about another 5 minutes.
04 -
Serve portions on individual plates and top everything off with a sprinkle of green onion slices.
# Notes:
01 -
If you’d like a gluten-free option, substitute soy sauce with tamari.
02 -
Natural sweetener, like honey, can stand in for brown sugar.