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Vegetable Stir Fry

Vegetable Stir Fry

 

Vegetable Stir Fry with Broccoli, Mushrooms, Cauliflower, Peppers, and Onions


Ingredients:

Vegetables:

  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion, thinly sliced

Sauce:

  • 3 tbsp soy sauce (use low-sodium if preferred)
  • 2 tbsp oyster sauce (optional, for extra umami flavor)
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp cornstarch
  • 1/4 cup water

Other:

  • 2 tbsp vegetable oil (or any neutral oil)
  • Salt and pepper to taste
  • Sesame seeds and chopped green onions for garnish (optional)
  • Cooked rice or noodles, for serving

Instructions:

  1. Prepare the Sauce:
    • In a small bowl, whisk together soy sauce, oyster sauce (if using), hoisin sauce, rice vinegar, sesame oil, minced garlic, minced ginger, cornstarch, and water. Set aside.

  1. Cook the Vegetables:
    • Heat a large pan or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
    • Add the onions and stir-fry for 2-3 minutes until they start to soften.
    • Add the broccoli, cauliflower, and mushrooms. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp. If needed, add a splash of water to help steam the vegetables.
    • Add the red and yellow bell peppers and stir-fry for another 2 minutes.

  1. Add the Sauce:
    • Give the prepared sauce a quick stir, then pour it over the vegetables in the pan.
    • Stir well to coat all the vegetables with the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken and evenly coat the vegetables.
    • Season with salt and pepper to taste.

  1. Serve:
    • Remove the stir fry from the heat. Garnish with sesame seeds and chopped green onions if desired.
    • Serve hot over cooked rice or noodles.

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