Stir Fry Vegetables

Stir fry vegetables are perfect customized side dish or main dish! When time is tight, toss your favorite veggies in a skillet and top with homemade sesame dressing for dinner. on the table in minutes. That’s it a crave-worthy weeknight meal it’s stress-free and easy to make.

Holly’s Recipe Highlights: Stir fry vegetables

Total time. 25 minutes Services: 4: Cooking method: Furnace

Ingredient notes

• Fresh vegetables. There are no rules in this stir-fry, so choose your favorite vegetables. Just arrange them between firm and soft vegetables so they cook evenly.
  • Strong vegetables. Carrots, celery, broccoli, cauliflower, white onion and green beans.
  • Delicate vegetables. Bok Choy, Napa Cabbage, Bell Peppers, Bean Sprouts, Chickpeas, Baby Corn and Mushrooms.
• Ginger and garlic. Use fresh ginger paste or minced garlic. Substitute ¼ teaspoon of ground ginger and garlic powder for fresh. Just add directly to the sauce instead of the pan so they don’t burn.
• Sauce. Water or chicken stock (for more flavor) forms the base of the sauce. Soy sauce adds depth, hoisin gives the sauce a salty-sweet richness, toasted sesame oil adds a nutty flavor, and cornstarch thickens the sauce so it sticks to the vegetables.

How to mix vegetables

1. Prepare the sauce and set aside while roasting the vegetables (full recipe below).

2. Move the vegetables to the side and add the final ingredients.

3. Mix everything and add the sauce, simmer until it thickens.

Leftovers made easy

• Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days.
• For best texture, heat in a skillet over medium heat. Add a splash of stock if the sauce is too thick. Although the vegetables may have softened, they are still delicious.
• Leftovers can be frozen for up to 2 months.

Did you like these roasted vegetables? Leave a rating and comment below.

Preparation time 15:00 minute minute

Cooking time 10:00 minute minute

Total time 25:00 minute minute

• To make the sauce, whisk together the broth, hoisin, cornstarch, soy sauce, and sesame oil.

• Warmth 2: teaspoon vegetable oil in a wok or nonstick skillet over medium-high heat.

• Add solid vegetables such as celery and carrots and cook for 2-3 minutes. Add the tender vegetables and cook for another 2 minutes.

• Set the vegetables aside and add the rest 1: teaspoon of vegetable oil into the center of the pan. Add the garlic and ginger and cook for 30 seconds, or until fragrant. Mix in the vegetables.

• Stir the sauce (to mix the settled cornstarch) and pour over the vegetables. Let simmer for one minute, or until the sauce thickens.

• If desired, decorate with sesame seeds.

Cruciferous vegetables include carrots, celery, broccoli, cauliflower, white onions, and green beans.
Tender vegetables include bok choy, napa cabbage, bell peppers, bean sprouts, chickpeas, baby corn, and mushrooms.

Calories. 208: |: Carbohydrates. 31:00is |: Proteins. 7:00is |: Fats. 7:00is |: Sodium. 723mg |: Potassium. 571mg |: Fiber. 4:is |: Sugar. 20:00is |: Vitamin A. 2920IU: |: Vitamin C. 73.3:mg |: Calcium. 50mg |: iron 1.7:mg

The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.

Course: Dinner

Kitchen Asian fusion, Chinese

© SpendWithPennies.com. Content and photos are copyrighted. Sharing of this recipe is both encouraged and appreciated. Copying and/or posting of full recipes on social media is strictly prohibited. Please see my photo usage policy here.