Asian Vegetable Stir Fry with Fresh Vegetables and Sauce
Prep your fresh vegetables and use this simple 3 ingredient stir-fry sauce prepared with pantry ingredients to stir cook in a wok or skillet. Use vegetables that need to be used up from your refrigerator.
Servings: 2 servings
Calories: 256kcal
Equipment
- 1 Wok or Large deep Skillet either one works fine
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
Nutrition
Calories: 256kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 549mg | Potassium: 766mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7080IU | Vitamin C: 78mg | Calcium: 94mg | Iron: 2mg
