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 have Stir Fry Mixed Veggies using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Stir Fry Mixed Veggies
- You need 2 of medium size eggplant.
- Prepare of French beans a s required.
- Prepare 2 of big onion.
- You need 1 of big carrot.
- You need 1/2 tsp of crushed garlic.
- Prepare 3 tbs of cooking oil.
- It's 1 pinch of salt.
- You need 1 of little black pepper (optional).
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 instructions
- Heat pan on medium heat, add cooking oil then add onion and garlic.
- Stir for 30sec then add carrot and stir for one minute followed by green beans then stir for one minute again.
- Then add eggplant and black pepper then stir..
- Let it cook for 5mins then remove from heat and serve.
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!