This stir-fried vegetable recipe is easy to make and tastes like a stir-fry should - very flavorful and fresh. It is also really flexible. You can serve it 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 substitutions that make for equally delicious results. Enjoy!
- 2 to 3 Tbsp. vegetable oil
- 3 to 4 Tbsp. white wine (or sherry, or cooking wine/sherry)
- 3 to 4 cloves garlic (finely chopped)
- 1 to 2 fresh red chilies (finely sliced, OR 1/2 to 3/4 tsp. dried crushed chili)
- Optional: handful roasted cashews
- For the Sauce:
- 1/3 cup chicken stock (or vegetable/faux chicken stock if vegetarian)
- 2 1/2 tbsp. oyster sauce (or vegetarian stir-fry sauce)
- 1/2 tbsp. brown sugar
- 2 tbsp. sherry
- 3/4 tsp. cornstarch
- For the Vegetables:
- 1 carrot (sliced)
- 1/2 cup cauliflower
- 1 to 2 cups mushrooms (sliced)
- 1 red pepper (sliced)
- 1 to 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 simmering nicely.
- Add mushrooms and red pepper plus 2 to 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 to 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 of lime or lemon juice. More chili can be added for more spice.
- Serve with rice and enjoy!
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||4 g|