Asian Vegetable Stir-Fry
I wanted to prepare a healthy Asian vegetable stir-fry recipe to serve with the ginger-sesame pork chops and garlic rice I planned for dinner. I grabbed red bell pepper, snow peas, broccoli, carrots, and shiitake mushrooms. I cooked them until they were still crisp-tender and bright & colorful. My kids loved these veggies with soy sauce drizzled on top.
Asian Vegetable Stir-Fry
Ingredients:
- 2 tsp vegetable oil
- 2 tsp toasted sesame oil
- Pinch of crushed red pepper flakes
- 1 cup of broccoli florets
- ½ red bell pepper, sliced
- 1 cup of shiitake mushrooms, sliced
- 1 cup of snow peas
- ¼ cup of carrots, matchsticks
- 2 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
How to Make an Asian Vegetable Stir-Fry
Heat the vegetable oil, toasted sesame oil, and crushed red pepper flakes in a large cast-iron skillet or wok over medium-high heat.
Add the broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes.
Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic, then season with sea salt and freshly cracked pepper, to taste, and cook, stirring constantly, for 30-45 seconds.
Remove from the heat and pour the vegetables into a serving bowl.
Equipment
Ingredients
- 2 tsp vegetable oil
- 2 tsp toasted sesame oil
- Pinch of crushed red pepper flakes
- 1 cup of broccoli
- ½ red bell pepper sliced
- 1 cup of shiitake mushrooms sliced
- 1 cup of snow peas
- ¼ cup of carrots matchsticks
- 2 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat the vegetable oil, toasted sesame oil, and crushed red pepper flakes in a large cast-iron skillet or wok over medium-high heat.
- Add the broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes.
- Add the snow peas and carrot; cook, stirring often, for 1 minute.
- Add the minced garlic, then season with sea salt and freshly cracked pepper, to taste, and cook, stirring constantly, for 30-45 seconds.
- Remove from the heat and pour the vegetables into a serving bowl.
Looks delicious but I truly hope this sentence is a misprint – “My kids loved these veggies with soil sauce drizzled on top.”
I was looking for a basic good Asian veggie recipe…thanks Pam. I will give this one a try….
YUM!! Simple, healthy and delicious.. can’t beat that!
The colors make for a very pretty dish.
It’s colorful and pretty. That’s half the battle right there. And simple makes it wonderful!
Looks colourful and very appetizing!
Such vibrant beautiful colors Pam. I think you’re like a fashion expert with food. You put everything together so well!
I love nothing more than a big bowl of vegetables! Yummy!
That sounds amazing!
Beautiful side dish.
I was just thinking about stir frying yesterday and how I don’t do it enough! Love this.
Looks good and your stuff always looks so colorful!
Oh that looks delicious! I love a vegetable stir fry! 🙂
Michael
http://michaelswoodcraft.wordpress.com/2014/02/08/boiled-peanuts-a-southern-delicacy/
I love the simplicity and freshness of this stir fry!
What heat is this cooked at? High?
Jen,
Medium-high heat. I have corrected the recipe. Thank you!
Cheers,
Pam