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Asian Stir-Fried Vegetables

From Meatless Around the World on Thursday, August 27, 2020

Serves: 4 - 6

Ingredients: 2 tbsp canola oil 1 clove garlic, chopped 6 baby carrots, halved 2 celery stalks, thinly sliced on the bias ½ red bell pepper, julienned 2 cups snow peas, trimmed 6 fresh shiitake mushrooms, trimmed and caps sliced 6 fresh pencil asparagus spears, trimmed and cut in 2-in pieces 1 cup bean sprouts 1 head Baby bok choy, trimmed and sliced 4 leaves Napa cabbage, shredded 4 green onions, thinly sliced on the bias 1 cup fresh Thai basil leaves

Stir-fry sauce (enough for 2 dishes) 1 cup chicken or vegetable stock 2 tbsp soy sauce 2 tsp Shaoxing wine 2 tsp brown sugar 1 tsp sesame oil 1 tbsp dark soy sauce 1 tbsp oyster sauce ¼ tsp white pepper ¼ tsp salt

Instructions: Combine all sauce ingredients and set aside. Heat oil in a large saute pan or wok, add garlic and stir fry until fragrant. Add carrots, celery, bell pepper and stir fry for 2 minutes. Add the rest of the vegetables, except the green onions and basil leaves and stir fry an additional 2 – 3 minutes. Add green onions and basil leaves. Stir fry until wilted. Serve with rice.


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