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Easy Vegetable Stir-Fry

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Vegetable Stir Fry

Easy Vegetable Stir-Fry - A Quick & Delicious Vegetable Treat!

D.Schmidt
This Easy Vegetable Stir Fry really IS easy to make, and quick too! Once you have the vegetables chopped, you're nearly done, as the cooking is super fast. My stir fry sauce is equally easy to make - just stir the ingredients together in a cup, and you're ready to go. As a bonus, this vegetable stir fry can be made with nearly any assortment of vegetables - or just one vegetable (such as broccoli), if that's all you have in your refrigerator. ENJOY!

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Ingredients:

  • SERVES 2-4 (depending on the amount of vegetables used)
  • An assortment of fresh vegetables (up to 6 cups), such as broccoli, mushrooms, eggplant, carrots, zucchini, etc..
  • 1/3 cooking onion, chopped
  • 1/2 cup chicken or vegetable broth/stock
  • optional: 1 fresh red chili, de-seeded and sliced thinly
  • STIR-FRY SAUCE:
  • 2 Tbsp. oyster sauce (or vegetarian oyster sauce)
  • 2 Tbsp. soy sauce
  • 2 Tbsp. fish sauce
  • 2 Tbsp. brown sugar
  • 6-8 cloves garlic, OR 1 Tbsp. bottled pureed garlic
  • 1 tsp. cayenne pepper (adjust according to how spicy you want it)
  • OTHER: 1 Tbsp. canola or other healthy oil for stir-frying

Preparation:

  1. Place all stir-fry sauce ingredients together in a cup and stir well. (Note: this may seem like a lot of garlic, but you need every clove to create this rich-tasting sauce). Set aside.
  2. Place oil in a wok or large frying pan over medium-high heat. Tip: If using high heat, be sure to have all your ingredients ready and close at hand, as this dish fries up fast!
  3. Add the onion plus 2 Tbsp. of the broth and stir-fry 1-2 minutes until onion has softened. Tip: I use a little broth instead of adding more oil (and fat/calories).
  4. If your wok is dry, add a little more broth plus the firmest vegetables (this would include carrots, any type of mushroom except button or brown mushrooms, green beans, eggplant, asparagus, etc..). Stir-fry 2 minutes, or until these vegetables have softened (eggplant should turn translucent). Add 1-2 Tbsp. broth whenever wok becomes dry.
  5. Add the rest of the vegetables, plus the sauce. Stir-fry until the vegetables are bright green, but still retain much of their crispness (1-2 minutes).
  6. Remove wok from heat and do a taste-test. If your stir-fry needs more salt, add a little more fish sauce. If it tastes too salty, add a squeeze of lemon juice. If too sour, add a little more sugar. Add more cayenne pepper if you prefer it spicier.
  7. Serve with plenty of steamed rice. Also excellent with a little chili sauce (for those who like it spicy), such as Nam Prik Pao Chili Sauce Recipe. [/link">

To make this stir-fry into a complete meal, add 1/2 cup cashews, tofu, or cooked shrimp during the last minute of cooking time. ENJOY!

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