- 3 cups mixed vegetables, sliced (red pepper, carrots, broccoli, and zucchini)
- 1/2 medium onion, sliced
- 1 teaspoon ginger, finely chopped or in paste form
- 1 teaspoon garlic finely chopped
- 1 tablespoon corn starch
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon canola oil (do not use olive oil)
- Kosher salt and ground pepper
- 2 tablespoons water or vegetable stock
- 1 tablespoon chili sauce
Mix the corn starch in a little water or vegetable stock. Add soy and chili sauce and vinegar, salt and pepper to taste. Mix all together, set aside.
Heat the canola oil in a frying pan. Keep the flame at medium.
Add the onions. Stir-fry for 2 minutes. Add the ginger and garlic. Stir. Add the carrots, peppers, broccoli, and zucchini in one-by-one, stirring a little every time.
Add a tablespoon of water if you want the vegetables to be soft instead of crunchy.
When the vegetables are almost cooked, add the corn starch mixture. Mix well to coat all of the vegetables. The sauce will thicken as it cooks, so stir briskly.
When everything is hot, the dish is ready to serve. Place the stir-fry on a bed of plain steamed rice or noodles along with a salad of your choice. Consider using this as a side dish or add chicken breast or tofu to boost the protein content and make it a complete meal.
3 - 4, depending on serving size.
Vegetarian Cooking Recipe Tips