Vegetable Stir-Fry – Sautéed veggies with soy sauce over rice.
The Vegetable Stir-Fry is a colorful and nutritious dish featuring a variety of sautéed vegetables all coated with a flavorful soy sauce and served over a bed of steamed rice. This dish is both simple to prepare and incredibly versatile, allowing for the inclusion of any preferred vegetables such as bell peppers, broccoli, carrots, snap peas, and mushrooms. A light yet savory sauce made with soy sauce, garlic, and ginger brings the stir-fry to life, providing a delicious umami-rich glaze that complements the crunchy texture of the vegetables. This plant-based meal is perfect for those looking for a quick, healthy, and satisfying option for lunch or dinner. Description by ChatGPT.
Today, I'm delighted to share with you a recipe for an incredibly delicious and light vegetable stir-fry that's not only versatile but also simple to prepare. You can customize this dish to suit your preferences by adding protein like chicken, fish, beef, or tofu. Follow along to create a vibrant and flavor-packed dish that will impress your palate!
Ingredients:
- 1/4 cup soy sauce
- 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 tablespoon corn starch
- Broccoli, cut into bite-sized florets
- Mushrooms, sliced to medium thickness
- Snap peas, washed and ready
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 teaspoon chopped ginger
- 3 cloves garlic, minced
- Baby corn, cut into thirds
- 1 cup water chestnuts
- Oil (for stir-frying)
- White rice
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Equipment:
- Wok or large frying pan
- Cutting board
- Knife
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Wooden spoon
Cooking Tips:
- Be careful not to overcook the vegetables to ensure they retain a bit of crunch.
- Feel free to adjust the ingredient quantities based on how many people you're serving.
- Vegetables should be cut uniformly for even cooking.
Instructions:
1. Begin by preparing the stir-fry sauce. In a bowl, add the soy sauce, chicken broth, honey, sesame oil, and corn starch. Whisk these ingredients together until well combined and set the sauce aside.
2. Prepare the vegetables. For broccoli, cut off the chunkiest part of the stems and cut the florets into bite-sized pieces. Slice the mushrooms to a medium thickness, ensuring they aren’t too thin. Place the snap peas, sliced bell peppers, chopped ginger, and minced garlic in a bowl along with the broccoli and mushrooms.
3. Prepare the remaining vegetables by cutting the baby corn into thirds and measuring out a cup of water chestnuts. Add these to the other prepared veggies.
4. Heat a little bit of oil in a wok or large frying pan over medium-high heat. Once hot, add the vegetable mix and stir-fry. Use a wooden spoon to keep the vegetables moving in the pan.
5. Continue to cook the vegetables until they're softened but still have a bit of crunch.
6. Pour the prepared sauce over the cooked vegetables, and stir to combine. Keep stirring as the sauce thickens and coats the vegetables.
7. Once the sauce is thickened and the vegetables are well-coated, remove from heat. Serve your delicious and vibrant vegetable stir-fry hot!
Recipe by Justin from Cooking with Coit. For more delicious and comforting recipes, visit his YouTube channel at https://www.youtube.com/@cookingwithcoit.
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Vegetable Stir-Fry – Sautéed veggies with soy sauce over rice.
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