Asian-Inspired

Stir-Fry Mixed Vegetables

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Stir-Fry Mixed Vegetables

I just love the explosion of color on the plate. It actually makes vegetables look yummy. Not to mention the variety of textures there are: the soft sponginess of mushrooms, crisp broccoli florets, ridged baby corn and crunchy carrots. They’d have these at Chinese lunch buffets and I always had my fill. Who wouldn’t want something like that on their plate? In a medley dish like this, there’s always something someone likes more than the others and for me, it’s baby corn. I just love baby corn. If you haven’t tried it yet, you really should.

Stir-Fry Mixed Vegetables

This is another one of my recipes which I’ve deconstructed and replicated at home based solely on taste. It’s as close as I remember it. It has a base of chicken stock with seasonings of oyster sauce, sesame oil and pepper. Pretty simple stuff. Remember to add in the broccoli last so it doesn’t wind up all soggyfied and maintains its happy, bright green crisp texture.

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Stir-Fry Mixed Vegetables


  • Author: The Cooking Jar
  • Yield: 2 1x
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Ingredients

  • 2 cups broccoli florets, sweet baby corn, sliced carrots, oyster/shiitake/portobello mushrooms and snow peas
  • 1 tablespoon garlic, minced
  • 1/4 chicken bouillon cube
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • Pepper to taste

Instructions

  1. In a wok over medium high heat, saute garlic until fragrant
  2. Toss in baby corn, carrots, mushrooms and snow peas and stir-fry for 1 minute
  3. Crumble the chicken bouillon cube and oyster sauce over the vegetables and stir to combine
  4. Deglaze the wok if needed and add in broccoli, cooking for 1 minute
  5. Season with salt and pepper and mix well
  6. Remove from heat and pour in sesame oil, tossing to combine
  7. Dish and serve hot

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