Veggie Stir-Fry (Print Version)
# Ingredients:
→ Sauce
01 -
1 spoonful of cornstarch
02 -
2 teaspoons of sugar
03 -
A small pinch of red pepper flakes (about ¼ tsp)
04 -
¼ teaspoon dry mustard powder
05 -
⅓ cup of soy sauce
06 -
3 big spoons of water
07 -
2 tablespoons sherry (dry) or rice wine from China
08 -
1 small teaspoon of toasted sesame oil (Asian-style)
→ Vegetables and Aromatics
09 -
1 bell pepper (red), thinly sliced
10 -
A chunk of fresh ginger (1 tbsp), grated finely
11 -
Two spoons of oil for cooking
12 -
7 ounces of shiitake mushrooms, stemmed and sliced up thin
13 -
A whole pound of broccoli – cut it up into bite-sized florets about an inch
14 -
3 garlic cloves, finely chopped
15 -
3 green onions (scallions), thinly sliced, keeping dark green ends apart from the whites
# Instructions:
01 -
Grab a small bowl and whisk together the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes, and dry mustard. Set this mixture aside.
02 -
Boil about an inch of water in a big frying pan that won’t stick. Let the broccoli cook in it for 2-3 minutes until it’s still crisp but soft enough to bite. Once done, pour it into a colander, rinse with cold water, and let it dry out completely.
03 -
Pat the pan dry, then heat up the veggie oil over high heat. Throw in the mushrooms and bell peppers, and cook for 5 to 6 minutes – wait until the mushrooms are nice and brown, and the peppers are soft.
04 -
Add in the chopped garlic, the light-colored parts of the scallions, and the ginger. Stir everything around for around 30 seconds until you can really smell it cooking.
05 -
Pop the broccoli back into your pan and stir until it heats through. Pour in the sauce, stirring as it thickens and coats your veggies – this takes about 30 seconds. Sprinkle the dark green scallions on top, and you’re good to go!
# Notes:
01 -
Swap soy sauce for a gluten-free one to make it suitable for gluten-free diets.
02 -
Pair it up with some rice, if you want!
03 -
Great choice for a fast and easy dinner any night.