Vegetable Stir Fry
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 1 small onion (Sliced thin.)
  • 8 oz portabella mushrooms (Sliced.)
  • 1 large carrot (Cut into matchsticks.)
  • 1 red pepper (Sliced into strips.)
  • 1 large or two small heads of baby bok choy (White parts cut into 1 inch strips. Green parts cut in half lengthwise.)
  • 1 small head of broccoli (Cut into 1 inch long pieces.)
  • handful of snow peas
  • 2-3 tbsp vegetable oil
  • 1 tsp salt
    • Stir Fry Sauce
  • 1/4 cup soy sauce
  • 1/4 cup water (Use cold water.)
  • 3 tsp rice vinegar
  • 1 tsp sesame oil (Toasted sesame oil will work great too.)
  • 2 tbsp sugar
  • 1 inch long ginger piece (Peeled and grated.)
  • 4 cloves of garlic (Peeled and minced.)
  • 1 tbsp corn starch
Instructions
  1. Prepare all the vegetables. Using wok or a large frying pan, add 2-3 tbsp. of vegetable oil. Warm up the oil, add sliced onion and mushrooms. Sprinkle with salt. Sauté until soft but not browned. Add carrot and red pepper. Let them cook for 2-3 min. add broccoli, bok choy and snow peas. Stir and sauté until broccoli, bok choy and snow peas become al dente. Do not overcook.
  2. While the vegetables are sautéing, prepare the sauce. Mix all the ingredients. Stir well. Spread the sauce all over the vegetables and cook for an additional 2-3 min. or until the sauce thickens. Serve immediately.
Recipe Notes

Any mushrooms can be used for this recipe. To make the sauce I use this (paid links) Toasted Sesame Oil and Rice Vinegar. My go to soy sauce is Kikkoman</a