25 Minutes tops to make this umami rich Asian vegetable stir-fry with a quick 3 ingredient homemade stir-fry sauce and fresh vegetables
Clean out your fridge and use veggies that need to be consumed before they turn bad to make this zero-waste sustainable veggie meal.
Jump to:
Ingredients
Technically, you can use any viable veggie that you can find in your fridge. Also, frozen vegetables or canned veggies can be added to this stir-fry, such as green peas and green beans.
Switch any of the vegetable ingredients from the list with vegetables that you have at home.
The below list is just a recommendation and my favorite choice of veggies to make this flavor-packed Veggie Stir Fry
- Vegetables — I use zucchini or other summer squash, cabbage or napa cabbage, carrot, broccoli or cauliflower, baby corn, red or yellow bell pepper and bok choy.
- Ketchup — I always use Heinz.
- Vinegar — Mild vinegar such as rice vinegar or white wine vinegar or distilled vinegar. If it's too strong for your taste, water down a bit.
- Soy Sauce — I use classic soy sauce such as Kikkoman.
- Oil — Any plain flavored oil or an Asian oil such as sesame oil or peanut oil.
- Green Onion Stalks or Cilantro — to use as a topping, but that's optional.
Ingredient Variations
You can choose to add more ingredients to this veggie stir-fry:
- Mushrooms — enoki, shiitake, or standart button mushroom.
- Sprouts — I like homemade mung bean sprouts.
- Bamboo Shoots
- Pineapple (why not, right?)
- Crushed Peanuts
- Eggs — Just make some space in the pan and break in an egg or two during the stir-frying process.
- Firm Tofu
- Chili Oil — to add heat and flavor or Chili Pepper Flakes
- Sesame Seeds — To use as a topping. I like white and black mixed for aesthetics.
Preparation Overview
Step 1
Prep your veggies. Cut them into bite-sized, equal chunks.
Step 2
Combine the stir-fry sauce ingredients, the ketchup, soy sauce and vinegar.
Step 3
Heat the oil in the pan and stir cook veggies with stir-fry sauce until cooked through
Serve up when done.
📖 Recipe
Asian Vegetable Stir Fry with Fresh Vegetables and Sauce
Ingredients
- 2 Tablespoon Oil
Vegetables Mix and Match, use what you have
Topping (optional)
- Green Onion Stalks or Cilantro
Instructions
- Prepare all your veggies. Cut off ends, peel whichever needs to be peeled. Cut your veggies into chunks or bite-sized pieces. They shouldn't be too small nor too large, but the veggies should all be almost the same size to cook through equally fast.1 medium Zucchini, 1 cup Cabbage, 1 small Carrot, 3-4 Florets Broccoli, 8-10 piece Baby Corn, ½ Bell Pepper, 4 Leaves Bok Choy
- In a bowl, combine the three stir-fry sauce ingredients, the ketchup, vinegar, and soy sauce. The sauce should be well mixed and without any lumps.3 Tablespoon Ketchup, 3 Tablespoon Vinegar, 1 Tablespoon Soy Sauce
- Heat up a skillet or wok with the oil over a higher heat setting and stir in all your cut veggies.2 Tablespoon Oil
- Pour the prepared stir-fry sauce over that and quickly stir cook so that the veggies are coated with the flavors of the sauce.
- Keep on a higher heat setting all along and stir cook your veggies with the sauce until they are cooked to your preference.
- When done, take from the heat and plate up. You have the option to sprinkle some sliced green onion stalks or chopped fresh cilantro as a garnish over your stir-fried veggies.Green Onion Stalks
Equipment
- 1 Wok or Large deep Skillet either one works fine
Nutrition
Serving Ideas
This stir-fry works well on its own, especially as a vegetarian weeknight main course meal.
I like it with bread as a quick dinner meal. Paul eats it with Indian plain flatbread such as roti or ghee chapati.
You can add steamed plain rice to that or flavored rice, as in Indian lemon rice or cilantro flavored rice.
If you are comfortable with seafood and meats, try adding stir cooked spiced shrimp or Japanese teriyaki chicken to your dish choices.
Storing
Keep leftovers, if any, in an airtight container in your fridge and reheat them gradually in a pan or oven, whenever you are ready to eat them.
Leftovers keep well for 2–3 days at least in your refrigerator.
I don't recommend freezing the cooked dish because these are fresh veggies and if you freeze and thaw them, they will lose their texture and get all soggy.
On the other hand, you may add this to your weekday lunch meal prepping rotation, if you are intending to eat it within 1–2 days.
Comments
No Comments