I never thought making Asian stir fried veggies would be a breeze until I tried this one. You can make this on a week night for supper, pack it for lunch with some jasmine rice or delight your guests for a weekend lunch. Our family is a big fan of Asian food and at least one of us go for stir fried veggies for sure whenever we dine at a Chinese or Thai restaurant. This recipe has become our family favorite since the very first time I started to make it. It is simply super delicious, super healthy and super duper easy to make.
You can make this with a lots of different kinds of vegetables. Baby corn, summer squash, zucchini squash, snow peas, chinese cabbage, mushroom, red peppers, broccoli, green beans, etc. pair up very well for this dish. I use a combination of some or all of these vegetables depending on what is in stock in my fridge. This time I topped it up with some toasted cashew nuts at the end and it gave the dish a gorgeous finishing touch and of course enhanced its taste.
The veggies are stir fried just until they are tender crisp. The sauce is brown and soy based, thickened with corn starch. Ginger, garlic and crushed red pepper are the aromatics used. Read on for the recipe:
2 cups broccoli florets
1 cup sliced mushrooms
2 tablespoon toasted cashew halves
1 tablespoon soy sauce
1/ tablespoon corn starch
1 teaspoon minced ginger
1 teaspoon mince garlic
1 teaspoon crushed red pepper
2 tablespoon vegetable oil
Heat a tablespoon oil in a skillet, add mushrooms and saute for a couple of minutes. Add broccoli and continue to stir fry. Cook the vegetables until they turn tender crisp and set aside. Do not overcook the veggies. Heat the remaining oil in the skillet and add ginger, garlic and crushed red pepper. Fry them until they start to release their flavor.
Meanwhile, mix cornstarch with 3/4 to 1 cup of water. Add soy sauce and corn starch liquid to the spices in the skillet and continue to heat until the sauce starts to thicken. Gently whisk and allow the spices to mix with the sauce well. Add the stir fried vegetables to the sauce and gently toss. Let the sauce glaze the vegetables and turn off heat. Sprinkle cashew nut on top.
You may have noticed that I have not used salt in this recipe. Soy sauce is salty enough to give you the desired taste. Feel free to add more salt if required.
Serve hot with nice and warm jasmin rice.