I love Asian food, don’t you? If I fancy some Asian food I go to some of my favourite restaurants but lately I have been going out to restaurants less and instead have been coking Asian recipes at home. Recipe after recipe I have learnt a lot and actually most dishes are easy to make and taste spectacular. Are you ready to make this quick vegetable stir-fry? All you need is a wok or a large pan and in 25 minutes you too can enjoy your own Asian dish.
I make this vegetable stir-fry recipe a lot and every time I make it I use different vegetables, depending on what’s in my fridge…you can do the same. You can also add meat or tofu if you want. The one thing that you can’t leave out is the sauce! It has only 4 ingredients but adds a delicious depth of flavour to this stir-fry. It has that umami flavour that I love so much.
This recipe is the perfect weeknight veggie stir-fry…it is…
Have you ever cooked with a wok before? It’s so simple! All you have to do is sauté the vegetables over a high heat until they are tender. It is very important to move them constantly by shaking the wok to avoid burning. It is great fun!
At home we eat this vegetable stir-fry with brown rice but lately we have substituted it for cauliflower rice to change things up a bit. This quick stir-fry is perfect for your midweek lunch box, it takes less than 25 minutes and still tastes delicious the next day.
How did it turn out for you? Leave your comments and any other recipe suggestions below. I look forward to seeing your pictures on Instagram with the hasgtag #shoothecook! See you soon
Can't decide what to cook for dinner? How about this quick vegetable stir-fry recipe? All you need is a wok or a large pan and 25 minutes.
- 2 Tbsp olive oil or sesame oil
- 1/2 onion, roughly chopped
- 3 garlic cloves, minced
- 2 spring onions, chopped in long pieces
- 1 small broccoli, chopped in florets
- 2 red or yellow peppers, sliced
- 2 carrots, peeled and finely sliced
- 4-6 mushrooms finely sliced
- 2 Tbsp 2 Tbsp grated ginger root (optional)
- 1/2 cup brown rice
- 1 fresh chilli (optional)
- sesame seeds (optional)
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 Tbsp water (optional)
In a small bowl, whisk the soy sauce, oyster sauce, lime juice and water together. Set aside.
Heat a wok or a large frying pan over a medium-high heat. Drizzle 1 Tbsp of sesame oil, add the garlic and onion. Stir-fry until it begins to soften and brown around the edges, 3-4’.
Add the broccoli, peppers and carrots and season with salt. Cook, stirring occasionally, for about 6’ minutes or until the veggies are tender.
Add the mushrooms and the spring onions. Stir-fry until browned and softened, 2 or 3’.
Pour the sauce into the pan, and cook for about 2’, stirring constantly until the sauce has thickened a bit and coats the vegetables.
Serve with rice or cauliflower rice. Squeeze some lime juice on top and sprinkle with some sesame seeds, if desired.