The vibrant world of stir-fry vegetables, where a delightful medley of colors, textures, and flavors come together in a harmonious dance. This simple and healthy stir-fry recipe celebrates the natural goodness of a variety of fresh vegetables, lightly seasoned and quickly cooked to preserve their crispness and nutrients. Embrace the art of stir-frying as you create a colorful and nutritious dish that complements any meal. Get ready to savor the goodness of Colorful Stir-Fry Vegetables, a delightful addition to your culinary repertoire.
Colorful Stir-Fry Vegetables
Teriyaki sauce is a popular Japanese sauce known for its sweet and savory flavor. It is commonly used as a glaze for meats, fish, and vegetables, and it can also be used as a dipping sauce.
Equipment
- wok
Ingredients
- vegetable oil (canola, peanut, or any high-heat oil)
- onion, thinly sliced
- garlic cloves
- fresh ginger, grated or minced
- bell pepper
- broccoli florets
- snap peas or snow peas
- carrot, thinly sliced or julienned
- sliced mushrooms
- bok choy or baby bok choy, chopped
- soy sauce
- oyster sauce
- toasted sesame oil
- sesame seeds
- Green onions (scallions)
- Cooked rice
Instructions
- Wash and chop all the vegetables, ensuring uniform size for even cooking.Keep the vegetables separated and ready to be added to the stir-fry in the order of their cooking times.
- In a small bowl, mix together soy sauce, oyster sauce (if using), and toasted sesame oil. Set the sauce aside.
- Place the wok or large skillet over high heat and add the vegetable oil.Once the oil is hot, add the thinly sliced onions and stir-fry for about 1-2 minutes until they become translucent.
- Push the onions to the side of the wok and add the minced garlic and grated ginger.Stir-fry the aromatics for about 30 seconds until fragrant.
- Add the bell peppers, broccoli, snap peas (or snow peas), and carrot to the wok.Stir-fry the vegetables for 2-3 minutes until they start to become tender but still retain their crispness.
- Add the sliced mushrooms and chopped bok choy to the wok.Continue stir-frying for another 2 minutes until the mushrooms soften and the bok choy wilts slightly.
- Pour the prepared stir-fry sauce over the vegetables in the wok.Toss everything together to ensure the vegetables are evenly coated with the sauce.
- Stir-fry for an additional minute or until the vegetables are cooked to your desired tenderness.
- If using sesame seeds, sprinkle them over the stir-fry and toss lightly.Garnish with sliced green onions (scallions) for a burst of color and freshness
- Serve the Colorful Stir-Fry Vegetables over cooked rice or noodles as a satisfying vegetarian main course or as a flavorful side dish.
Video
Notes
- Feel free to customize the stir-fry vegetables with your favorite veggies, such as asparagus, zucchini, baby corn, or water chestnuts.
- Adjust the seasoning to your taste by adding a pinch of red pepper flakes for heat or a drizzle of honey for extra sweetness.
- For a vegan version, omit the oyster sauce or use a vegan substitute.
Nutrition
Serving: 700g
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