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Easy Asian Vegetable Stir-Fry

March 24, 2010

Last time I looked, a pyramid chart was used to show us the RDI for various food groups. Now, in addition to an upgraded and personalized pyramid, the CDC has a handy-dandy website to tell us how many servings of specific food groups we need based on our age and gender. In honor of that I give you Vegetables with an Asian twist.  This mild brown sauce can be adapted to your taste for sweet or spicy. Serve them over rice or noodles or as we often do with gyōza (aka potstickers) & shumai. I’ll be posting recipes for those another day.

Stir fried veggies in brown sauce

This will serve 2-3. Cut all into bite sized pieces.

  • 2 cloves garlic, crushed and minced
  • 1/2  small white or yellow onion, sliced thinly
  • 2 tsp. canola oil
  •  1 crown of broccoli, about 1  1/2 cups when cut up
  • 1/2  red pepper, cut into strips
  • 10  baby carrots, halved if thick
  • 20  peapods

Before cooking the vegetables, mix all the ingredients for the sauce and set aside. Heat oil in a large non-stick pan. Add garlic and onion, cook for about a minute then add broccoli and carrots. Cook on high heat for a minute stirring a few times. Add peapods and peppers and cook for another minute or two. Follow directions for sauce below.

Brown Sauce

  • 3/4  cup orange or pineapple juice (water if needed to thin down sauce while cooking)
  • 1  tsp. sesame oil
  • 1  Tbsp. oyster sauce
  • 1/4  tsp. hot chili sauce
  • 2  tsp. soy sauce
  • 1  Tbsp. corn starch

Whisk all together in a small bowl making sure there are no lumps of corn starch. Pour over hot vegetables and let boil to thicken. If the sauce gets too thick add 1 Tbsp. water at a time and stir until consistency is correct.

Sauce will thicken when added to the cooking vegetables

Make a little extra sauce and serve over rice or noodles


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