As a veggie lover, nothing beats a light and simple stir-fry. Especially when the hot summer months come, where it’s too darn hot to even turn on the BBQ. You can’t go wrong with a single pan, lots of fresh veggies and about 20 minutes to make a delicious dish.
This recipe and it’s ingredients can certainly be altered to your own taste buds preference. As an example, leave off the snow peas and add shredded beats. Yummy.
Veggie Stir Fry
A pinch red pepper flakes
1/2 tbsp soy sauce
1/2 tbsp rice wine vinegar
1 tsp brown sugar
1/4 white onion, diced
2 cloves garlic, minced
1 medium carrot, julienned
4 oz shiitake mushrooms, sliced
2 oz snowpeas, halved
6 oz parboiled cauliflower florets
1/2 medium zucchini, julienned
3 oz beansprouts
8 oz baby bok choy, halved
Heat a non-stick saute pan over medium-high. Combine pepper flakes, soy sauce, vinegar and sugar in a small dish, set aside. Add a splash of water and the onions. Cook, stirring, until the onions begin to colour – about 5 minutes.
Add garlic, carrot, and mushrooms, along with a bit of extra water if needed. Cook a further 3-4 minutes, stirring well.
Toss in snowpeas, cauliflower, zucchini, beansprouts and bok choy. Cook, stirring, until bok choy is crisp-tender, 3-5 minutes, then pour the soy sauce mixture over the whole works. Toss well and serve immediately.