Chinese-inspired Vegetable Stir-fry

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 cup (150g) broccoli florets 1 cup (150g) broccoli florets
• 1 cup (150g) snow peas 1 cup (150g) snow peas
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (150g) baby corn, halved 1 cup (150g) baby corn, halved
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) oyster sauce
• 1 teaspoon (5ml) sesame oil 1 teaspoon (5ml) sesame oil
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1/2 teaspoon (2.5g) red pepper flakes (optional) 1/2 teaspoon (2.5g) red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 23g, 9g
• Protein: 6g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the onion and garlic, and stir-fry for 1 minute until fragrant.
3. 3.
   Add the bell peppers, broccoli, snow peas, carrot, mushrooms, and baby corn. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
4. 4.
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, red pepper flakes (if using), salt, and pepper.
5. 5.
   Pour the sauce over the vegetables and toss to coat evenly. Cook for an additional 2 minutes until the sauce thickens slightly.
6. 6.
   Add the bean sprouts and stir-fry for another minute.
7. 7.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Bean sprouts — Make sure to rinse the bean sprouts thoroughly and remove any brown or damaged sprouts before using.
• Snow peas — Trim the ends and remove the stringy fiber along the sides of the snow peas before adding them to the stir-fry.
• Mushrooms — Use fresh mushrooms and slice them evenly for even cooking.
• Baby corn — If using canned baby corn, drain and rinse them before adding to the stir-fry.
• Red pepper flakes — Adjust the amount of red pepper flakes according to your spice preference.

Tips & Tricks

• To enhance the flavor, marinate the vegetables in the sauce for 10-15 minutes before stir-frying.
• For a touch of freshness, garnish the stir-fry with chopped green onions or cilantro.
• Customize the stir-fry by adding your favorite protein such as tofu, chicken, or shrimp.
• For a glossy finish, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce.
• Experiment with different vegetables based on seasonal availability and personal preference.

Serving advice

Serve the Chinese-inspired Vegetable Stir-fry hot as a main course with steamed rice or noodles. It can also be enjoyed as a side dish alongside other Chinese delicacies.

Presentation advice

Present the Vegetable Stir-fry in a vibrant and colorful manner, showcasing the variety of vegetables. Serve it in a traditional Chinese-style bowl or on a platter, garnished with fresh herbs for an appealing visual impact.