Description
This Vegetable Stir Fry is very easy to make, versatile and so delicious! The sauce for this Vegetable Stir Fry is to die for! Savoury balanced sweet.
Ingredients
- STIR FRY
- Broccoli- 1 kg/ 2 pounds, cut into 1-inch florets
- Mushrooms (sliced /halved or left in quarters)- 300 gm
- Green bell peppers ( diced into 1-inch cubes)- 1
- Red bell peppers ( diced into 1-inch cubes)- 1
- White onion ( diced into 1-inch cubes)- 1
- Cabbage ( diced)- 1/2 cup
- Baby carrots ( halved )- 1/2 cup
- Garlic cloves ( minced or finely chopped)- 7
- Green chilies ( thinly sliced)- 2, optional
- Red chili flakes- 1/2 tsp., optional
- Vegetable oil - 3 tbsp.
- FOR THE SAUCE
- Oyster sauce- 3 tbsp.
- Soy sauce- 2 tbsp.
- Corn starch- 1 1/2 tbsp.
- Water/ Vegetable stock- 1/4 cup
- SERVING SUGGESTIONS
- Steamed rice
- Egg noodles
Instructions
- Heat the vegetable oil in a large wok/ skillet over medium-high heat. Add the garlic, red chili flakes ( optional) and stir-fry 1-2 minutes or until fragrant; then add the onion, mushrooms and stir fry 2 minutes. Add the remaining vegetables( broccoli florets,green bell pepper, red bell pepper, cabbage, baby carrots, green chili ( optional)), stir fry 5 minutes or until the veggies are tender-crisp.
- In the meantime combine oyster sauce with soy sauce in a medium bowl. Pour over the veggies and stir to mix well for another 1 minute.
- Dissolve 1 1/2 tbsp. corn starch in 1/4 cup of water; add the mixture to the veggies, stir for another 1 minute to coat with the sauces.
- Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Vegetarian
- Cuisine: Asian
Nutrition
- Calories: 147 kcal
- Sugar: 8 g
- Sodium: 621 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 5 g