That’s it! I rely on this dish to get me through the work week. I enjoy cooking since it’s so quick, easy, and tasty. This dish has so many variants that it is ideal to prepare as a family.
I cook recipes that take 30 minutes or less on busy weeknights. They are simpler and end up being so, so good!
I’ve been food prepping for the past month, so I thought I’d give this a shot as well. I prepared it on Sunday and included it in my lunches for 5 days. It was easy to warm up and kept you full all day.
The veggies’ colors are quite bright and merge together beautifully. You have a texture that is a perfect balance of crunchy, soft, and sweet, making you want to take another mouthful.
My kids ate it all up and even requested seconds. They cherished it and desired to
This may be made in advance, cooked for supper, or frozen for later. This stir fry is straightforward, hassle-free, and delicious!
Stir fry ingredients
I like to stir fry the vegetables that take a little longer to cook first. Like the carrots, mushrooms and baby corn. Then I add in the remainder ingredients. Broccoli, snow peas and the bell peppers do not take as long to cook.
-Vegetables: red bell pepper, yellow bell peppers, sugar snap peas, carrots, mushrooms, broccoli, baby corn, water chestnuts.
-Sauce: soy sauce, garlic cloves (minced), brown sugar, sesame oil, chicken broth, cornstarch
-Garnish: green onions and sesame seeds
How do you prepare stir-fried vegetables?
Your vegetables must be cooked in the first stage. Red and yellow peppers, snow peas, broccoli, carrots, and mushrooms were some of the other ingredients I utilized. For variation, I also mixed in some baby corn and water chestnuts. I prepare a quick garlic sauce while the vegetables are cooking. After being poured over the vegetables, the sauce is cooked until it thickens. You can eat your vegetable stir fry with or without rice.
-Sauté: In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
-Whisk: In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
-Mix: Pour over veggies and cook until the sauce has thickened.
-Garnish: add chopped green onions and sesame seeds if desired.