Veggie Stir-Fry

illustrated recipe

Stir-fry dishes are an extremely easy way to get our vegetables fix. Serve it over rice. Serve it over noodles. Or just simply eat it straight out of the skillet.

Ingredients : •3 Tablespoons Canola Oil •1/2 cup thinly sliced Yellow Onion •2 whole Carrots, thinly sliced •1 whole Red Bell Pepper, seeded and cut into large chunks •1 whole Yellow Bell Pepper, seeded and cut into large chunks •1 whole Green Bell Pepper, seeded and cut into large chunks •2 whole Garlic Cloves, minced •1 head Broccoli cut into florets •1/2 cup Mushroom, thinly sliced •1/4 Teaspoon freshly Ground Black Pepper

Sauce : •1/2 cup Low Sodium Soy Sauce •1 Tablespoons Oyster Sauce •2 Tablespoons Packed Brown Sugar •2 Teaspoon Cornstarch •2 Tablespoons Ketchup/chilli sauce (more or less to taste) •1 Tablespoon Minced Fresh Ginger In a small bowl, mix together some soy sauce, oyster sauce, brown sugar, cornstarch, ketchup or chilli sauce, and fresh ginger. Set this aside.

Heat the oil in wok or large deep skillet on medium-high heat. Add onion, some chunks of colorful bell pepper and carrots, stir fry 2 minutes.

The veggies you use in this dish are up to you. Just add the firmer veggies first, to give them a chance to cook.

Add remaining vegetables, stir fry 5 to 7 minutes or until vegetables are tender-crisp.

Then add some minced garlic and cook it for about a minute more, stirring continuously to make sure the garlic doesn’t burn. Pour in the sauce. Then stir it and cook it for 1 to 2 minutes more, or until the sauce is very thick. Sprinkle with toasted sesame seed if desired.

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