Craving a vibrant and flavorful vegetarian dish that's quick to prepare and bursting with fresh taste? Look no further than this recipe for Crispy Colorful Stir-fried Vegetarian Vegetables! This easy Asian-inspired recipe is perfect for a weeknight meal or a vibrant side dish, showcasing the best of seasonal vegetables in a delicious and satisfying way. The combination of crisp-tender vegetables and a savory, slightly sweet sauce creates a culinary experience that’s both healthy and incredibly satisfying. You'll be amazed at how simple it is to achieve restaurant-quality results in your own kitchen.
Forget complicated techniques and long ingredient lists; this recipe is all about simplicity and fresh flavors. We'll guide you through each step, ensuring perfectly cooked vegetables with a beautiful, slightly caramelized exterior. Ready to embark on this culinary adventure? Let's dive into the step-by-step process to create your own bowl of colorful, crispy, and incredibly delicious stir-fried vegetables!
Tools Needed
- knife
- cutting board
- bowls
- wok or large pan
- pot
Ingredients
- Green cabbage: 250g
- Baby corn: 100g
- Fresh shiitake mushrooms: 100g
- Dried shiitake mushrooms: 20g
- Peas: 100g
- Red bell peppers: 100g
- Onion: 100g
- Carrot: 150g
- Celery: 20g
- Purple onion
- Chili
- Soy sauce: 2 tablespoons
- Oyster sauce (vegetarian): 2 tablespoons
- Chili sauce: 2 tablespoons
- Vegetarian seasoning: 1/2 tablespoon
- Sugar: 1 1/2 tablespoons
- Ground pepper: 1/3 teaspoon
- Salt
- Cooking oil
Step-by-Step Instructions
Step 1. Prep and Clean the Vegetables
- Chop the onion into square pieces . Peel and slice the carrots thinly . Chop the chili and purple onion . Wash and cut the baby corn in half . Cut the bell peppers in half, remove the core, and cut into small pieces . Cut the shiitake mushrooms . Prepare the peas by removing the rough part and cutting the top . Cut and prepare the cabbage .
Step 2. Blanch and Prepare Sauce
- Soak chopped vegetables in salt water to clean them .
- Boil water with salt and sugar. Add all vegetables except onions and mushrooms. Boil for about 1 minute, then drain .
- Mix soy sauce, oyster sauce, chili sauce, vegetarian seasoning, sugar, and ground pepper .
Step 3. Stir-fry the Vegetables
- Heat oil in a wok or pan. Add onions and chili, stir-fry until fragrant. Add blanched vegetables and stir-fry briefly . Add shiitake mushrooms . Add the sauce and stir-fry until vegetables are coated and sauce is absorbed . Add celery and stir-fry for another minute .
Step 4. Serve and Garnish
- Transfer the stir-fried vegetables to a plate. Sprinkle with ground pepper .
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Use white cabbage instead of green cabbage if preferred .
- You can adjust the thickness of the carrot slices .
- Substitute yellow or green bell pepper for red bell pepper .
- Substitute cauliflower for broccoli if you don't like broccoli .
- Soak vegetables for 5 minutes before final washing .
- Stir-frying time is approximately 3 minutes after adding the sauce .
Nutrition
- N/A
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, you can! Just make sure to thaw them completely and pat them dry before stir-frying to prevent excess moisture.
2. What kind of oil is best for stir-frying?
A high-heat oil with a neutral flavor like vegetable, canola, or peanut oil works well. Avoid olive oil, as it has a lower smoke point.
3. Can I adjust the sauce to my liking?
Absolutely! Feel free to add more soy sauce for saltiness, rice vinegar for tang, or honey/maple syrup for sweetness to suit your taste.
This simple yet vibrant stir-fry is a testament to the deliciousness of fresh vegetables, showcasing their natural flavors in a satisfying and healthy meal. From weeknight dinners to potlucks, this recipe is a versatile and crowd-pleasing option. Enjoy the crispy textures and the explosion of flavors – happy cooking!