Stir fry mixed veggies. Hello Here is a healthy yet tasty recipe for you to try. I hope you enjoy trying this recipe. If new to my channel please.
This veggie stir-fry recipe from "The Pioneer Woman Cooks: Dinnertime" is big on flavor, and you can prep the veggies and sweet-spicy sauce Veggie Stir-Fry.
It's big on flavor and so easy to make.
In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger.
You can cook Stir fry mixed veggies using 12 ingredients and 9 steps. Here is how you cook it.
Ingredients of Stir fry mixed veggies
- You need 1 cup of broccoli florets.
- It's 1 cup of cauliflower florets.
- Prepare 2 of chopped carrots.
- Prepare 2 of chopped onions.
- Prepare 2 of chopped capsicum.
- Prepare 2 of chopped tomatoes.
- You need 1/2 cup of boil corns.
- Prepare 1/2 cup of green peas.
- You need 6 of chopped mushroom.
- It's 2 tbs of butter.
- It's to taste of Salt and pepper.
- Prepare 1 of lemon juice.
This speedy veggie stir-fry is super easy to make, packed with vegetables and full of flavour. Feel free to swap in veg you need to use up quickly. Take care to not brown the vegetables. Oftentimes, Chinese-style stir fried noodles get their wonderful dark colour from specialty sauces like dark soy sauce or oyster sauce that you may not have on hand in You can also use frozen veggies to reduce the cost of this recipe even more.
Stir fry mixed veggies step by step
- Heat butter in a pan.
- Add chopped onions.
- Now add all the vegetables.
- 1st stir fry on high for five minutes.
- Put salt and pepper.
- Now simmer and cook more 5 minutes.
- It should be crunchy in taste.
- Pour lemon juice.
- Eat hot.
As well, combine all the ingredients for your stir fry sauce. Stir-fried vegetables are a versatile component in any Southeast Asian meal. This recipe is made with broccoli, peppers, baby corn, and others. Neal Barnard's Cookbook for Reversing Diabetes by Neal Barnard, M. Top with pre-marinated, baked tofu for an optional protein and calcium boost!