Vegetable Stir Fry

Name: Vegetable Stir Fry
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 80 g broccolini (5-7 stems); 1 carrot; 80 g mushrooms (8-10 pieces) (washed and dried); 1/2 red bell pepper; 1/2 red onion; 3 cloves garlic; baby corn; tofu; 1 tbsp soy sauce; 1 tsp dark soy sauce; 1 tbsp hoisin sauce; 1 tbsp sriracha; 1 tsp cane sugar; 0.5 tsp cornstarch+ water

Sammy_veg @sammy_veg

Vegetable Stir Fry

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Ingredients

30 mins

2 servings

80 gbroccolini (5-7 stems)
1carrot
80 gmushrooms (8-10 pieces) (washed and dried)
1/2red bell pepper
1/2red onion
3 clovesgarlic
Optional veggies
baby corn
tofu
Sauce
1 tbspsoy sauce
1 tspdark soy sauce
1 tbsphoisin sauce
1 tbspsriracha
1 tspcane sugar
0.5 tspcornstarch+ water

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Steps

30 mins

1

Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, sugar, and toasted sesame oil. Add cornstarch and water. (experiment by adding vinegar and or removing hoisin sauce)
2

Heat up a nonstick pan/wok to medium high heat.
(if using tofu) Add 1 tsp sesame oil followed by the tofu. Sauté for 3-4min, then set aside
3

Add 1 tsp sesame oil.
Garlic
Red onions and broccolini. Sauté couple minutes (allowing for the veggies to sear and get some color).
Mushrooms and carrots. Sauté couple minutes.
Red bell pepper and baby corn. Sauté couple minutes.
Stir fry sauce
Add back in the tofu.
4

Toss and Sauté for another minute
5

Plate the veggies and serve with freshly steamed rice
6

Alternate sauces:
1 tbsp hoisin sauce, 1 tsp dark soy sauce or 0.5 tbsp soy sauce, 1 1/2 tbsp soy sauce, 1 tsp vinegar/ black vinegar, toasted sesame oil and 0.5 cups water