A hint of spices and some crispy veggies make this recipe a class apart.
Cooking right is not just about eking out the best possible use of existing ingredients, it also includes the practice of reducing wastage. We often find the last batch of vegetables lying unused in the corner of our fridge. These are small quantities which may not be able to make up an entire dish by themselves. But guess what, you can put all of these little veggie leftovers to create an entirely new dish! This easy stir fry vegetables recipe will help you reduce waste and innovate to suit your palate.
Watch The Full Recipe Video Of Stir Fry Vegetables Here:
(Also Read: Looking For A Healthy Breakfast Recipe? You Must Try This Mixed Sprouts Stir Fry)
Stir Fry Vegetables is a dish often found in restaurant menus. The recipe we have here is by Chef Monish Rohra of Veranda restaurant in Bandra, Mumbai. It is a well-established restaurant which caters to the casual dining segment. The stir fry vegetables recipe makes use of a variety of delicious veggies such as mushrooms, broccoli, carrots, zucchini and corn. The recipe requires the vegetables to be fried in high heat, preferably in a wok, to give the dish a smoky stir fry taste.
The sauce of the Stir Fry vegetables is prepared with a mix of light soy sauce, corn flour and vegetable stock. The recipe is given a further zing of flavour with the presence of chopped ginger and garlic. So, what are you waiting for? Let this melange of flavours tingle your tastebuds and leave you craving for more.
Here Is The Full Recipe Text Of Stir Fry Vegetables:
- 4-5 button mushrooms
- 1 cup of broccoli
- 1 cup of pak choy
- 1/2 cup of carrots
- 1/2 cup zucchini
- 1/2 cup baby corn
- 1 tbsp chopped ginger
- 1 tbsp of chopped garlic
- 2 tbsp of light soy sauce
- 1 tsp of corn flour
- 1/2 cup vegetable stock
- Salt to taste
- Blanch the vegetables together for 5 mins in water.
- Drain the vegetables.
- Heat oil in a pan.
- Put chopped ginger and garlic. Fry for 30 secs.
- Put in the vegetables and stir fry for 2-3 minutes.
- Put soy sauce and salt and toss it well.
- Put vegetable stock and then corn flour to thicken the sauce.
- Serve it with fried rice.
About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.