VEGETABLE STIR FRY

Vegetable Stir Fry

VEGETABLE STIR FRY

#SIAintheKitchen

Wow, it’s seriously been years since I’ve made a stir fry. It’s never been something that I ever crave or want to eat. I used to make them a lot when I was younger when I first started cooking but since then, it virtually had disappeared from my repertoire. I was feeling like doing something easy with a ton of vegetables since I’ve just been travelling non-stop (Mexico City, Toronto, Seattle and Rome within a month’s time!!!) so a simple vegetable stir fry had to do.

I’ve put in all of my favourite vegetables that I like to find in a good stir fry which includes broccoli, water chestnuts, baby carrots, snow peas, carrots and lots of garlic. There aren’t any rules with stir fries per se - honestly, you can put whatever you’d like in it. But this is what works for me.

What I like to do in my version, however, is to use minimal oil and to do more of a quick steam and then toss it in the cornstarch-thickened sauce. This cuts down the amount of fat in this dish without compromising any flavour or the texture. This is personally the way I like it and all makes it a teensy bit more healthy - not a bad thing, right?

VEGETABLE STIR FRY - serves 6

  • 2 tbsp vegetable oil

  • 1/2 head garlic, sliced

  • 1 head broccoli, chopped into florets + chopped stems

  • 1 large carrot, peeled + sliced

  • 1 (200g) package of snow peas, ends trimmed + de-veined

  • 1 (227g) can of water chestnuts, drained + sliced

  • 1 (425g) can of baby carrots, drained

  • splash shaoxing wine

  • 1/4 cup soy sauce

  • 1/4 cup shaoxing wine

  • 1 tbsp chili oil

  • 4 tbsp water

  • 1 tbsp cornstarch

  • freshly ground pepper

  1. In a large wok over medium-high temperature and heat the vegetable oil and fry the garlic for one minute.

  2. Add all of the vegetables to the wok and toss in the oil. Add the shaoxing wine and cover. Steam the vegetables for 5 minutes or until your desired done-ness. I would remain cooking it to al-dente as it’ll be cooked further with the sauce.

  3. Meanwhile, in a small bowl, add the remaining ingredients and let the the cornstarch dissolve.

  4. Once the vegetables are steamed, add the sauce to the pan and cook for another 5 minutes until the sauce thickens and decrease by half.

ASIAN, PLANT-BASEDStephanie Siastir fry, vegetabl, vegan, vegan stir fry, vegan recipes, what vegans eat, quick asian stir fry, stir fry recipe, siainthekitchen, sia in the kitchen1 Comment