Asian stir fried vegetables
It’s hard to pass on a plate of freshly stir-fried vegetables. Especially Asian style cooked in a hot wok. You can still use a frying pan on your domestic stove.
This recipe is so simple, quick to make and makes a great side dish to any Asian meal. If going meatless, you could easily make this your complete meal with a serve of rice. There’s plenty of nourishment and it’s a well-balanced healthy meal.
It’s best to first blanch the broccoli and carrots, but don’t overcook them, you still want to retain a bit of bite after stir frying. If you have a powerful wok burner, crank it up at the very end to get that smoky flavour. If not, don’t worry the verges will still be amazing! Always serve immediately, hot of the wok.
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Vegetable Stir Fry so easy, there won't be A LOT ON YOUR PLATE
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LAY HO MA (how's it going in Cantonese)! Back to the basics today with a classic recipe that's brimming with beautiful colours and textures. Join me in this episode and learn how to cook up a delicious vegetable stir fry recipe to enjoy tonight!
Ingredients:
80g broccolini
40g carrot
80g cremini mushrooms
1/2 red bell pepper
1/2 red onion
4 spears baby corn
90g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp hoisin sauce
1 tbsp sriracha
1 tsp cane sugar
splash of toasted sesame oil
1+1 tsp avocado oil
Directions:
1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters
2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes
3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, sugar, and toasted sesame oil
4. Heat up a nonstick pan to medium high heat. Add 1 tsp avocado oil followed by the smoked tofu. Sauté for 3-4min, then set aside
5. Add another tsp of avocado oil to the pan. Add the red onions and broccolini. Sauté for a couple of minutes allowing for the veggies to sear and get some colour
6. Add the cremini mushrooms and carrots. Sauté for a couple of minutes. Add the red bell pepper and baby corn. Sauté for another couple of minutes
7. Add the stir fry sauce and add back in the smoked tofu. Sauté for another minute
8. Plate the veggies and serve with freshly steamed rice
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Healthy Vegetable Stir Fry Recipe | Paneer Veg Stir Fry | Weight Loss Recipes | Stir Fry Vegetables
Healthy Vegetable Stir Fry Recipe | Paneer Veg Stir Fry | Weight Loss Recipes | Stir Fry Vegetables | Quick Dinner Recipes
#healthyvegetablestirfryrecipe #stirfryvegetables #paneerrecipes #quickdinnerrecipes #weightlossrecipes #healthyrecipes #dinnerrecipes #lightdinnerideas #healthydinnerideas #paneersalad #homecooking #hemasunramanian
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Prep Time: 5 mins
Cook Time: 10 mins
Servings: 2
To Make Vegetable Paneer Stir Fry
Oil - 3 Tsp (Buy:
Garlic - 1 Tbsp
Carrot - 1 Cup
Green Capsicum - 1 Cup
Red Capsicum - 1 Cup
Yellow Capsicum - 1 Cup
Onion - 1 No.
Broccoli - 1 Bowl
Paneer - 200 Gms
Salt - 1 Tsp (Buy:
Pepper - 1 Tsp (Buy:
Red Chilli Flakes - 1 Tsp
Soy Sauce - 1 Tsp (Buy:
Water - 1 Tbsp
Spring Onion Springs
METHOD
1. Take oil in a kadai and heat it.
2. Add chopped garlic and saute for a few seconds.
3. Add carrots, green capsicum, red bell pepper, yellow bell pepper, onions and mix well.
4. Next add, broccoli pieces, mix well and stir fry for about 3 mins.
5. Add paneer pieces and gently mix everything.
6. For seasoning, add salt, pepper powder, red chilli flakes and soya sauce.
7. Mix everything well and add some water. Mix again.
8. Cover the kadai with a lid and cook the veggies and paneer for 5 mins on a low flame.
9. After 5 mins, add chopped spring onions and mix well.
10. Tasty Vegetable Paneer Stir Fry is ready to be served hot and nice.
A lot of people like the idea of maintaining a healthy weight but do not know how to get started. The secret lies in eating good food. So here's a special weight loss recipe for all the health enthusiasts. It is called Vegetable Paneer Stir Fry and it is wholesome with all the required nutrients. Replacing a portion of this dish with a regular meal will help you achieve your weight loss goals faster. We have used very basic and simple seasonings to add a subtle yet defined flavor to help everyone prepare the dish easily without any hassle. You can also add other vegetables like mushrooms, cabbage etc to the same recipe. So try this recipe and let me know how it turned out for you guys.
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Stir Fry Vegetables Recipe
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INGREDIENTS
2 lb of the vegetable mix (broccoli, snow peas, carrot, cauliflower, green beans, red bell pepper, cabbage, bok choy)
2 liters of water to blanch the vegetables
1.5 tbsp of salt for blanching the vegetables
1.5 tbsp of oil for blanching
10 cloves of garlic, finely minced
1 tbsp of minced ginger
Black pepper to taste
Salt to adjust the flavor at the end
1/3 cup of water
1 tbsp of cornstarch
INSTRUCTIONS
Bring 2 liters of water to a boil. Add in 1.5 tbsp of salt and a big drizzle of olive oil. Then blanch the vegetables that take a longer time to cook first, such as broccoli, cauliflower, carrots. Let them cook for a minute. Then add the snow peas and the Bok Choy stems. Continue cooking them for 20 seconds. Take all the vegetables out. Set it aside.
Get your wok ready. Add 2-3 tbsp of cooking oil. Toss in the minced ginger, minced garlic, and red bell pepper, and the cabbage. The reason I didn’t blanch the bell pepper is that I like to keep it fresh and crunchy. Keep stirring them over medium heat for another 20 seconds.
Introduce the blanched veggies back to the wok along with the leafy part of the baby Bok Choy. Keep mixing. Although we used some salt while blanching, we don’t how much sodium that the vegetables actually get so you want to give it a taste and add salt to adjust the flavor. Stir to mix.
Turn off the heat. Toss in some black pepper to taste and pour in some cornstarch water. You have to add the cornstarch water after the heat is off or else it will clump up quickly. Cornstarch water is my little secret. It helps the vegetables to catch those little garlic bits. So your veggies don’t come out bland.
In the video, I serve it with egg fried rice and Mongolian beef - delicious!.
Easy and quick stir fry vegetables dinner | Sasha’s Homemade Cooking
Easy and quick stir fry vegetables dinner.
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