Vegetable Stir Fry | Eat pleasant healthy

Why this vegetable wins a week's night in stirring fries

Here's all the reasons for me to fry this vagina frequently:

• Fast and easyThe You need to cook only a few minutes for this stirry fry – you will spend more time on the prep! (And i have some tips for spending time on it))
• NutritiousThe Vegetables of different colors pack different nutrients, so the rainbow of vegetables in this stray means that you are putting more bases in vitamins and antioxidants.
• VersatileThe Use this vegetable stir Fry as a meatless main dish or serve as side with it Honey garlic grilled shrimp Or Teriaki SalmanThe

What do you need

Scroll to the bottom of the recipe card to find the amount of material and recipe instructions.

• Olive oil – or a neutral cooking oil like avocado or vegetable oil.
• Vegetables – Carrot, red and yellow pepper, snap peas, broccoli, baby portobo mushrooms, water cheesonots, baby corn and juchini.
• Garlic and ginger – Fresh is the best, with a lot of Panchia taste!
• Copper -Saya sauce is a glue -free option, but regular soy sauce works well.
• Chicken stock – Vegetable stock is a great option to fry vegetable vegetables.
• Red pepper flake – Adjust the amount for more or less heat, or if you prefer a light dish, completely eliminate.
• Dried mustard – It adds some depth to the sauce.
• Sugar – I like a stray fries sauce a bit sweet, but not so much that the sauce becomes clinging. If you want, you can use honey instead.
• Sesame oil – Use toasted sesame oil to smell almonds.
• Rice wine vinegar – It adds a touching material to maintain the balance of Umm and sweets.
• Cornstarch – or aurute powder. It thickens the sauce and makes it sticky so that it is drawn to the wet.
• Green onion – a fresh garnish for taste and texture.
• Sesame seed – You can use white, black or combination.

How to make the vegetable stir fried

The entire recipe is at the bottom of the page, but here is a quick overview of steps to fry this vegetable stir.

• Cook the hard -wetThe Add oil to a wok or skilllet to medium high. Stir in carrots and bell pepper; Cook for 2 to 3 minutes.
• Add soft veggiesThe Snap peas, broccoli, mushrooms, water chinots, baby corn and jockeys. Cook for 4 to 6 minutes, or until they begin to be soft.

• Make sauceThe Garlic, ginger, copper sauce, chicken stock, red pepper flakes, dried mustard, sugar, sesame oil, rice wine vinegar and cornstarch in a small container.
• Add the sauceThe Stir the sauce in the skilllet and coat. Cook for one or two minutes, until the sauce is thickened and coated all the vegetables.
• ServingThe Equip with green onion and sesame seeds, then serve.

Tips and variations

Follow these additional pointers for frying the perfect vegetable stir.

• Hit your grocery store salad barThe To reduce your preparation time, buy pre-cut vegetables from your grocery store salad bar.
• Or get the start of a headThe Alternatively, when you are about to start cooking, you can cut all the vegetables one or two days ago.
• Add some crunchThe Fry your stir with fried peanuts or cashews for added textures.
• Use what you have in your handThe Or what is the season! This Stray Fry is easy to tweet. Try yellow squash, Japanese eggplant, sliced ​​red onion, etc.

How to save and re -heating the rest of the parts

Fry the fried fry in an airtight container in the refrigerator for up to 4 days in an airtight container. When re -heating, heat the vegetables in a skilllet to keep the crisp or use a microwave – but keep in mind that it will not be so crisp that way.

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