Vegetable Stir Fry

Recipes

Vegetable Stir Fry

4 minutes read

Vegetable Stir Fry

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 carrot, julienned
  • 1 zucchini, sliced
  • 1 cup mushrooms, sliced
  • 1/2 cup baby corn (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 carrot, julienned
  • 1 zucchini, sliced
  • 1 cup mushrooms, sliced
  • 1/2 cup baby corn (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Prepare the Ingredients:
    • Slice and chop all the vegetables and set them aside.
  2. Heat the Oil:
    • Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Cook the Aromatics:
    • Add the sliced onion, minced garlic, and minced ginger to the skillet. Sauté until fragrant and the onion is translucent.
  4. Add Vegetables:
    • Add the bell peppers, broccoli, snap peas, carrot, zucchini, mushrooms, and baby corn to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
  5. Add Sauces and Seasonings:
    • Stir in the soy sauce, hoisin sauce, and oyster sauce (if using). Mix well to coat the vegetables evenly.
    • Drizzle with sesame oil and sprinkle with crushed red pepper flakes (if using).
    • Season with salt and pepper to taste.
  6. Cook Until Done:
    • Continue to stir-fry for another 2-3 minutes until the vegetables are fully cooked but still vibrant in color.
  7. Final Touches:
    • Remove from heat and garnish with chopped green onions and sesame seeds.
  8. Serve:
    • Enjoy your vegetable stir fry over steamed rice or noodles.

Instructions:

  1. Prepare the Ingredients:
    • Slice and chop all the vegetables and set them aside.
  2. Heat the Oil:
    • Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Cook the Aromatics:
    • Add the sliced onion, minced garlic, and minced ginger to the skillet. Sauté until fragrant and the onion is translucent.
  4. Add Vegetables:
    • Add the bell peppers, broccoli, snap peas, carrot, zucchini, mushrooms, and baby corn to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
  5. Add Sauces and Seasonings:
    • Stir in the soy sauce, hoisin sauce, and oyster sauce (if using). Mix well to coat the vegetables evenly.
    • Drizzle with sesame oil and sprinkle with crushed red pepper flakes (if using).
    • Season with salt and pepper to taste.
  6. Cook Until Done:
    • Continue to stir-fry for another 2-3 minutes until the vegetables are fully cooked but still vibrant in color.
  7. Final Touches:
    • Remove from heat and garnish with chopped green onions and sesame seeds.
  8. Serve:
    • Enjoy your vegetable stir fry over steamed rice or noodles.

Vegetable Stir Fry

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 carrot, julienned
  • 1 zucchini, sliced
  • 1 cup mushrooms, sliced
  • 1/2 cup baby corn (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 carrot, julienned
  • 1 zucchini, sliced
  • 1 cup mushrooms, sliced
  • 1/2 cup baby corn (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Prepare the Ingredients:
    • Slice and chop all the vegetables and set them aside.
  2. Heat the Oil:
    • Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Cook the Aromatics:
    • Add the sliced onion, minced garlic, and minced ginger to the skillet. Sauté until fragrant and the onion is translucent.
  4. Add Vegetables:
    • Add the bell peppers, broccoli, snap peas, carrot, zucchini, mushrooms, and baby corn to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
  5. Add Sauces and Seasonings:
    • Stir in the soy sauce, hoisin sauce, and oyster sauce (if using). Mix well to coat the vegetables evenly.
    • Drizzle with sesame oil and sprinkle with crushed red pepper flakes (if using).
    • Season with salt and pepper to taste.
  6. Cook Until Done:
    • Continue to stir-fry for another 2-3 minutes until the vegetables are fully cooked but still vibrant in color.
  7. Final Touches:
    • Remove from heat and garnish with chopped green onions and sesame seeds.
  8. Serve:
    • Enjoy your vegetable stir fry over steamed rice or noodles.

Instructions:

  1. Prepare the Ingredients:
    • Slice and chop all the vegetables and set them aside.
  2. Heat the Oil:
    • Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Cook the Aromatics:
    • Add the sliced onion, minced garlic, and minced ginger to the skillet. Sauté until fragrant and the onion is translucent.
  4. Add Vegetables:
    • Add the bell peppers, broccoli, snap peas, carrot, zucchini, mushrooms, and baby corn to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
  5. Add Sauces and Seasonings:
    • Stir in the soy sauce, hoisin sauce, and oyster sauce (if using). Mix well to coat the vegetables evenly.
    • Drizzle with sesame oil and sprinkle with crushed red pepper flakes (if using).
    • Season with salt and pepper to taste.
  6. Cook Until Done:
    • Continue to stir-fry for another 2-3 minutes until the vegetables are fully cooked but still vibrant in color.
  7. Final Touches:
    • Remove from heat and garnish with chopped green onions and sesame seeds.
  8. Serve:
    • Enjoy your vegetable stir fry over steamed rice or noodles.