Colorful Vegetable Stir-Fry

Colorful Vegetable Stir Fry

Stir Fry is almost a staple of any household that wants to eat healthy but doesn’t have enough time on their hands. You are working whole day in Downtown or you are taking your kids from one activity to the other, everyone knows the plight of dinner-time. Stir Fry has never failed me so far in those difficult times. If you prep on the week-end, it’s easy literally in 10 minutes. Make Rice in Instapot or Pressure cooker and dinner is ready in under 30 minutes.

Colorful Vegetable Stir Fry

If you want to test this, go ahead, give it a try. Be warned, you will be hooked.

Colorful Vegetable Stir Fry

I have given the recipe for sauce below that my kids ask for several times. I always make changes to the ingredients though and use variations of this sauce. You can’t go terribly wrong with anything, this is so versatile.

Colorful Vegetable Stir Fry

The same goes with veggies that you use. Go ahead and swap out vegetables. Use Snow Peas, French Beans, Sweet Peas, Roasted Corn. Your imagination is your limit. If you own a spirulizer, you can use Carrots and Zucchini and skip the Rice. You can use Noodles or Brown Rice if you fancy the taste.

Colorful Vegetable Stir Fry

Let’s get to the recipe.

The recipe is for a quick meal so it is not a make ahead meal. You can make it in Insta-pot if that is your only option on Saute mode. But preferably this should be made in a woke or Kadai.

If you like this recipe, check out my Sweet and Sour Tofu recipe.

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Colorful Vegetable Stir fry
Course: Main Course
Keyword: dinner, stir fry, vegetarian, week-night
Amita: Amita
Ingredients
  • 1 Cup Red pepper
  • 1 Cup Yellow Pepper
  • 3/4 Cup Onion
  • 1 Cup Spinach
  • 1 Cup Purple Cabbage
  • 2 Tbsp. Oyster Sauce
  • 2 Tbsp. Soy sauce Low sodium
  • 2 Tbsp. Mirin
  • 3/4 Tbsp. Sesame Oil I used hot Sesame oil
  • 1/2 tsp Pepper Black or White
  • 1/2 Tbsp. Corn Starch
  • 4 Tbsp Water
  • 1 Tbsp. Canola oil
Directions
  1. Cut all the Vegetables lengthwise as shown in the picture. Leave Spinach as is or cut it if desired

  2. In a small Bowl, mix Corn Starch and Water and set aside. In another mixing Bowl, add all the ingredients for the sauce (from 6 to 10)

  3. In a large wok, heat Oil on a high flame.

  4. Add Onion and saute for a minute

  5. Add Red Pepper, Yellow Pepper and  Cabbage and Saute for couple of minutes.

  6. Add Spinach and Saute until just wilted. The vegetable s should be slightly crisp

  7. Add the Water with Corn Starch and mix well. Make sure all the Vegetable are covered.

  8. Add the Sauce and saute on a high flame for couple of minutes. The sauce should reduce quickly. Adjust Salt as needed. I do not add extra Salt as Soy Sauce is salty in itself.

  9. Enjoy warm with Rice or Noodles

  10. xo

Author: Amita

Hi there !! Welcome to my little corner of internet. I live in Chicago with my Husband Navendu and two little girls age 8 and almost 4.

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