A mixture of colorful vegetables sauteed in a sweet and sour sauce
The simplicity and the versatility of this recipe is the reason this can take you thru a week without getting bored of it. It is simple to make and turns out just delicious every time you make it.
Origin of Stir Fry
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
- Olive Oil
- Vegetables like Red bell pepper, yellow bell peppers, Beans, carrots, mushrooms, broccoli, baby corn
- Soy sauce
- Garlic cloves
- Finely chopped Ginger
- Vegetable broth
- Green onions
It is important to boil your vegetables so that they are semi cooked. The amount of time carrots would take to reach that state would be much more than the the time Mushroom would take; so I suggest to boil the vegetables separately. I would reuse the vegetable broth to cook all the vegetables.
Prepare the wok by adding 1 tablespoon olive oil over medium high heat. Add Onion to the oil and stir it until brown then add ginger and garlic and stir till they are cooked well
Add the precooked vegetables and saute for 2-3 minutes until veggies are almost tender. Since the vegetables are precooked, it may take even lesser time to cook
While the veggies are cooking, we can start preparing the simple garlic and ginger sauce by mixing together soy sauce, garlic, brown sugar, vegetable broth, and cornstarch.
Pour the sauce over the veggies simmer and stir the veges until the sauce thicken.
Serve the stir fry with rice or noodles with some chopped green onions or cilantro to add as garnish.
Variations of stir fry
Along with vegetables one can mix and match the Stir Fry and come up with many different variations
- Chicken, Pork, Shrimp, Beef, Cottage Cheese (Paneer) or tofu
- All kind of vegetables can be added to the stir fry
- If you prefer it spicy, add some fresh ginger, chili, black pepper or chili flakes.