I had never been a great fan of eating veggies. If it happens to be vouched for, then I could give it a try but otherwise I tend to swing towards meat than veggies. But veggie stir fry is something I can eat everyday. It’s simple and can be had literally by itself or as a side dish with fried rice or noodles.
I made this a week ago and we finished it in a singe day J
I usually go for what ever vegetables I find in the fridge. But be a little careful not to use contradicting (like Okra) veggies.
Bell Peppers: 1 red and 1 green
Carrots: about a hand full baby size
Mushrooms: 1 cup, sliced
Celery: 1 stalk
Spring onions: 3 or just use the regular onion chopped fine
Ginger: 2 inch piece
White wine: 4 tbsp (try substituting with water if you prefer)
Olive oil: 1 tbsp
For the Sauce:
Any sea food sauce: 2 tbsp
Lime juice/veiger: 1 tbsp
Brown sugar/honey: 1 tsp
Chili sauce/cayenne pepper: ½ tsp (or required amount)
Any good tasting stock: 1/3 cup (I used chicken stock)
Garlic: 4, minced
Mix all the ingredients for sauce with the exception of garlic and keep aside.
- Heat a wok and add olive oil. When the wok is really hot, add the veggies and stir for a minute and reduce the heat. When you reduce the heat add a tbsp of wine/water/sherry. Fry a little and add another tbsp. Keep doing this until the veggies are soft but not completely cooked.
- Meanwhile, bring the sauce to boil in another dish and add garlic when the sauce boils.
- By then the veggies would have been just soft enough. Now add the sauce to the veggies and check for salt.
- You can adjust the salt by adding soy sauce or sea food sauce or plain salt itself.
- Let the sauce come close to the veggies and the stir fry is all set!
Note: If you are using broccoli or veggies likewise, make sure to fry them before you add the rest of the veggies.