Name: Stir-fried Mixed Vegetables Recipe
Total time: 22 min
Yield: 6
Cuisine: Chinese

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This stir-fried vegetable recipe is easy to make and tastes like a stir-fry shouldvery flavorful and fresh. It is also really flexible. You can serve it as a side dish or add shrimp, chicken or tofu for a main course entree. Also, you can choose your own assortment of vegetables based on what is fresh and available where you live. The recipe includes vegetarian/vegan substitutions that make for equally delicious results. Enjoy

How to make Stir-fried Mixed Vegetables Recipe

Darlene Schmidt

Crawler

Chinese

<p>This stir-fried vegetable recipe is easy to make and tastes like a stir-fry shouldvery flavorful and fresh. It is also really flexible. You can serve it as a side dish or add shrimp, chicken or tofu for a main course entree. Also, you can choose your own assortment of vegetables based on what is fresh and available where you live. The recipe includes vegetarian/vegan substitutions that make for equally delicious results. Enjoy</p>

Vegetable Oil

White wine

Cloves Garlic

Fresh red chilies

Chicken Stock

Oyster Sauce

Brown sugar

Sherry

Cornstarch

Carrot

Cauliflower

Mushrooms

Red pepper

Broccoli

Mix the stir-fry sauce ingredients together, adding the cornstarch last and whisking with a fork or whisk until dissolved. Set aside. 

step 1

Heat a wok or large frying pan over medium-high heat. 

step 2

Drizzle in the oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance (garlic should remain white, not brown for the best flavor). 

step 3

Add the firmest of the vegetables firstcarrot and cauliflowerplus a splash of wine or sherry (about 1 tbsp). 

step 4

Stir-fry 2 to 3 minutes, or until carrots are bright orange and softened slightly. Add more wine/sherry whenever the pan becomes dry-1 tbsp. At a time to keep ingredients simmering nicely. 

step 5

Add mushrooms and red pepper plus 2 to 3 tbsp. Of the stir-fry sauce you made. Stir-fry 2 more minutes, or until the mushrooms are cooked. If pan becomes dry, add a little more sauce. 

step 6

Add the broccoli and bok choy, plus remaining stir-fry sauce. Stir-fry 2 to 3 more minutes, until the broccoli is bright green but stems are still crisp. The whites stalks of the bok choy should also retain most of their crispness. 

step 7

step 8

Remove from heat and taste-test, adding more oyster sauce or vegetarian stir-fry sauce if not salty or flavorful enough. If too salty, add a squeeze of lime or lemon juice. More chili can be added for more spice. 

step 9

step 10

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