This Stir-Fried Vegetables recipe is easy to make and tastes like a stir-fry should - very flavorful and fresh. It is also really flexible - serve as a side dish, or add shrimp, chicken, or tofu for a main course entree. Also, you can choose your own assortment of vegetables based on what is fresh and available where you live. The recipe includes vegetarian/vegan substitions that make for equally delicious results. ENJOY!
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
- SERVES 6 as a Side Dish
- 2-3 Tbsp. vegetable oil
- 3-4 Tbsp. white wine or sherry (or cooking wine/sherry)
- 3-4 cloves garlic, finely chopped
- 1-2 fresh red chilies, finely sliced, OR 1/2 to 3/4 tsp. dried crushed chili
- optional: handful roasted cashews
- STIR-FRY SAUCE:
- 1/3 cup good-tasting chicken stock (or vegetable/faux chicken stalk if vegetarian)
- 2 + 1/2 Tbsp. oyster-flavored sauce (or Vegetarian Stir-fry Sauce - I like Lee Kum Kim brand)
- 1/2 Tbsp. brown sugar
- 2 Tbsp. sherry
- 3/4 tsp. cornstarch
- 1 carrot, sliced
- handful cauliflower
- 1-2 cups mushrooms, sliced
- 1 red pepper, sliced
- 1-2 cups broccoli
- 2 cups bok choy or baby bok choy, large leaves chopped into pieces
- Mix the stir-fry sauce ingredients together, adding the cornstarch last and whisking with a fork or whisk until dissolved. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance (garlic should remain white, not brown for the best flavor).
- Add the firmest of the vegetables first - carrot and cauliflower - plus a splash or wine or sherry (about 1 Tbsp). Stir-fry 2-3 minutes, or until carrots are bright orange and softened slightly. Add more wine/sherry whenever the pan becomes dry - 1 Tbsp. at a time to keep ingredients simmerly nicely.
- Add mushrooms and red pepper plus 2-3 Tbsp. of the stir-fry sauce you made. Stir-fry 2 more minutes, or until the mushrooms are cooked. If pan becomes dry, add a little more sauce.
- Add the broccoli and bok choy, plus remaining stir-fry sauce. Stir-fry 2-3 more minutes, until broccoli is bright green but stems are still crisp. The whites stalks of the bok choy should also retain most of their crispness.
- Add cashews (if using) and stir in. Remove from heat and taste-test, adding more oyster sauce or vegetarian stir-fry sauce if not salty or flavorful enough. If too salty, add a squeeze or lime or lemon juice. More chili can be added for more spice. Serve with rice and ENJOY!