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Vegetable Stir Fry – Crunchy Creamy Sweet


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This Vegetable Stir Fry is a wholesome and simple dinner for busy weekdays. You can use virtually any greens and my simple sauce to make this dish in beneath 20 minutes!

vegetarian stir fry 1 Vegetable Stir Fry

If you ever made stir fry in your individual kitchen, it is likely one of the quickest and best dinners ever. They are so versatile as a result of you need to use many alternative ingredient combos every time. I make my shrimp or chicken stir fry typically and once I actually need easy, I make it on a sheet pan. Today, I’m sharing my vegetable-packed recipe on your Meatless Mondays or any day you want a wholesome however fast dish. Serve this stir fry with rice or noodles, like soba, rice or egg noodles.

Ingredients:

  • garlic
  • ginger
  • onion
  • peppers
  • cabbage
  • mushrooms
  • carrots
  • broccoli
  • spinach
  • lima beans
  • stir fry sauce

vegetable stir fry ingredients Vegetable Stir Fry

How to make Vegetable Stir Fry?

  • Start by chopping onion and peppers. Cut broccoli into small florets and slice carrots into small sticks or skinny disks. Slice mushrooms.
  • Prepare the stir fry sauce.
  • Heat up oil in a skillet. Add minced garlic and ginger. Saute, stirring typically.
  • Add onions and peppers. Saute till onions are translucent.
  • Add cabbage and cook dinner till gentle.
  • Add broccoli and carrots. Cook, stirring typically.

vegetable stir fry step 1 Vegetable Stir Fry

  • Add mushrooms, beans and spinach. Cook till the spinach is wilted.
  • Add stir fry sauce and cook dinner till it thickens.
  • Serve stir fry over rice or noodles.

vegetable stir fry step 2 Vegetable Stir Fry

Order of cooking greens in stir fry:

  • Start with aromatics: garlic and ginger. For a bit bit extra spice, add crushed crimson pepper flakes.
  • Next, add the veggies that take the longest to cook dinner like onions.
  • Follow by those that simply must be wilted or heated up.
  • Add sauce final to deliver the whole lot collectively.

Other nice greens for stir fry:

Pretty a lot any vegetable (perhaps besides white potatoes) can be utilized to make a stir fry. Here are just a few you might take into account: child corn, bok choy, inexperienced beans, snow peas, bean sprouts, water chestnuts, asparagus and plenty of extra.

Can I exploit frozen greens to make a stir fry?

Absolutely! You can use frozen broccoli, carrots and peas, even beans (like I did right here). Just keep in mind that frozen veggies don’t saute the identical method as recent as a result of they’re lined in moisture. The texture additionally might be totally different since they’re blanched (par-cooked in sizzling water) earlier than freezing.

How to chop greens for stir fry?

  • Mince: garlic
  • Grate: ginger
  • Chop: onions, peppers, asparagus, inexperienced beans
  • Slice: mushrooms, carrots,
  • Shred: cabbage, carrots,
  • Whole: spinach, child corn, snow peas, sprouts

I used a vegetable peeler with an attachment to make the skinny carrot sticks. It is unbelievable! You also can purchase already lower carrot sticks.

veggie stir fry B Vegetable Stir Fry

More Asian dinner recipes:

For extra recipes like this one, be happy to browse our Asian category.

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If you want this recipe and make it, snap a photograph and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can test it out and depart a remark!

vegetarian stir fry 1 150x150 Vegetable Stir Fry

Vegetable Stir Fry

This Vegetable Stir Fry is a wholesome and simple dinner for busy weekdays. You can use virtually any greens and my simple sauce to make this dish in beneath 20 minutes!

Course: Main Course

Cuisine: Asian

Keyword: vegetable stir fry

Servings: 4 servings

Calories: 212 kcal

Ingredients

for stir fry:

  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 teaspoon grated recent ginger
  • 1 yellow onion
  • 1 bell pepper see notice
  • 2 carrots
  • 2 cups shredded inexperienced cabbage
  • 6 child Bella mushrooms
  • 2 cups broccoli florets
  • 2 cups recent spinach
  • 1 cup lima beans optionally available

for the sauce:

  • ¼ cup low-sodium soy sauce
  • ½ cup water
  • 3 tablespoons packed brown sugar or honey
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch

Instructions

  1. Chop onion and peppers.

  2. Cut broccoli into small florets and slice carrots into small sticks or skinny disks.

  3. Slice mushrooms.

  4. Make the sauce: combine all elements in a bowl or glass jar. Set apart.

  5. In a big skillet, warmth up olive oil.

  6. Add minced garlic and ginger. Saute for two minutes, stirring typically.

  7. Add onions and peppers. Saute till onions are translucent, about 5 minutes. Stir typically.

  8. Add cabbage and cook dinner till gentle.

  9. Add broccoli and carrots. Cook till broccoli is vibrant inexperienced and softer.

  10. Add mushrooms, beans and spinach. Cook till the spinach is wilted.

  11. Add stir fry sauce and cook dinner till it thickens.

  12. Serve stir fry over rice or noodles.

Recipe Notes

  • Peppers: you need to use inexperienced, crimson, orange or yellow pepper or a mix of some for extra colour.
  • For a bit bit extra spice, add crushed crimson pepper flakes with garlic and ginger. You also can add gochujang sauce advert the tip.
  • Please notice, that the vitamin worth can range relying on what product you utilize. The information beneath is an estimate. Always use calorie counter you’re aware of.

Nutrition Facts

Vegetable Stir Fry

Amount Per Serving

Calories 212 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 595mg26%

Potassium 914mg26%

Carbohydrates 36g12%

Fiber 8g33%

Sugar 17g19%

Protein 8g16%

Vitamin A 7752IU155%

Vitamin C 100mg121%

Calcium 98mg10%

Iron 3mg17%

* Percent Daily Values are primarily based on a 2000 calorie eating regimen.



Source Link – www.crunchycreamysweet.com

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