Stir Fried Vegetables. Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl. Easy Vegetable Stir Fry is a mixture of colorful vegetables sautéed in a sweet and savory sauce that makes for a simple weeknight meal!
Jam-packed with fresh vegetables like carrots, broccoli, snap peas, and peppers, spice up this vegetable stir fry recipe with your favorite veggies: zucchini, yellow squash, bok choy, mushrooms, snow peas - you name it.
While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce.
Add the bok choy, sprouts, pepper, and salt.
You can cook Stir Fried Vegetables using 18 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Stir Fried Vegetables
- It's 3 slice of Thinly sliced pork belly.
- You need of To mix with the pork ☆ 1 tablespoon sake ☆ 1 teaspoon katakuriko ☆ salt and pepper.
- Prepare 3 large of leaves Cabbage.
- It's 1 bag of Bean sprouts.
- It's 1 small of Onion.
- It's 1/2 bunch of Chinese garlic chives.
- It's 1 of The white part of a Japanese leek.
- It's 2 of cm Carrot.
- You need 5 grams of Finely julienned wood ear mushrooms (optional).
- You need 1 clove of Garlic.
- It's 10 grams of ＊Weipa.
- It's 1 tbsp of ＊Soy sauce.
- You need 2 tbsp of ＊Sake.
- You need 1 tsp of ＊Mirin.
- You need 1 tsp of ＊Gochujang.
- It's 1 tsp of ＊Doubanjiang (or substitute oyster sauce).
- It's 1 1/2 tbsp of Sesame oil.
- Prepare 1 of dash, (to taste) Pepper.
Almost any combination of vegetables can be used in a stir fry. Aim to include a variety of colors and textures, plus one or more especially flavorful, aromatic ingredients. Stir-fry the vegetables with the sauteed garlic for a minute, then add a little water to cook the stems until they turn soft. Once the stem becomes soft (you can pick one a tray), add the leaves and continue cooking until the leaves wilt.
Stir Fried Vegetables instructions
- Cut the pork into bite sized pieces. Put in a bowl with the ☆ ingredients and mix and massage in the ingredients with your hands..
- Cut the cabbage into bite sized pieces. Slice the core parts into thin diagonal slices, and put both in a colander. Slice the onion into thin wedges and put that in the colander too..
- Put the wood ear mushrooms and water to cover in a heatproof container, and microwave for 1 minute 30 seconds at 100w. When it's cooled down, drain, pat dry and put in the colander from step 2..
- Wash the bean sprouts in the bag and put into a separate colander. Julienne the green pepper and carrot, and put into the same colander as the bean sprouts..
- Cut the Chinese chives into 3-4 cm long pieces, and place on a paper towel. Slice the garlic, remove the shoot inside with a toothpick and place on a piece of plastic wrap..
- Slice the leek into 2mm thick diagonal slices and place on top of the chives. Put the ＊ ingredients in a heatproof container..
- Put the sesame oil in a wok. Stir fry the garlic over low heat until it's slightly colored. Add the pork and cook through..
- While you're doing step 7, microwave the ＊ ingredients for 30 seconds at 1000w and mix well..
- Turn the heat up under the wok to high. Add the step 2 vegetables and stir fry for about a minute..
- Add the step 4 vegetables and the combined ＊ ingredients. Stir fry for about 30 seconds, and turn off the heat..
- Add the chives, leek and pepper, and stir fry with residual heat. Serve..
Stir-fry choy sum or bok choy is the most common home-cooked dish for the Chinese. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly. There is much to love about this Chinese vegetable stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers, and a gingery, garlicky brown sauce. Go ahead and buy your veggies ready-cut (if possible) to minimize prep time. And, as with any stir-fry, be sure to have all of your ingredients ready before you start cooking.
