It’s been 6 months since I decided to full commit to being a food blogger! Wohoooo! No looking back!
Since I started this adventure I have been asked this one question multiple times: ‘What will be the main focus of your blog? Indian food, desserts, cakes?’ My answer was a simple and honest one, I will post recipes I like!
This stir fry is not just a dish I like, I have it almost everyday for lunch with egg and humus! My daily stir fry consist of broccoli, cauliflower, carrots and edamame (these vegetables you will always find in my fridge) but the sauce is always the same.
It is a flavor-packed side dish, or turn it into a main dish by serving it on coconut rice, perhaps with crispy baked tofu or a fried egg.
Happy Cooking!
Vegetable Stir Fry
Quick and easy vegetable stir fry that comes together in no time.
Ingredients
- 1 tbsp coconut oil for cooking
- 1/2 pound asparagus (medium thickness) tough end removed and cut into 2 inch pieces
- 1 small red onion sliced into 1/4 inch wedges
- 1 red bell pepper cored and cut into 1/4 inch slices
- 1 green bell pepper cored and cut into 1/4 inch slices
- 3 medium size carrots peeled and cut into thin rounds
- 10-12 green beans cut into 2 inch pieces
- 1/4 cup soy sauce low sodium
- 2 tbsp honey
- 1 tsp chili paste
- 1 tbsp ginger grated
- 3 cloves of garlic minced
- 1/2 tsp red pepper flakes
- 2 tsp corn starch
- salt as per taste
- toasted sesame for garnish
Instructions
- Prep all veggies and keep them aside.
- In a measuring cup, combine soy sauce honey, ginger, garlic, red pepper flakes and cornstarch. Whisk thoroughly until everything is blended.
- Heat the coconut oil in a wok or large skillet over medium heat. When the oil is shimmering, add onions, carrots and pinch of salt. Raise the temperature to medium high and cook, stirring frequently for 5 minutes.
- Add asparagus, green beans and bell peppers and continue stirring and cooking for another 3 to 4 minutes. The carrots should start getting brown on the edges.
- Give the sauce a quick whisk and pour over the veggies.
- Stir continuously until the sauce thickens and reaches your desired consistency.
- If serving with rice you would like some sauce in the bottom of the pan or else let the sauce get thick enough to just coat all the veggies.
- Remove from the heat, garnish with toasted sesame and serve warm.
- Note: At any point you feel the veggies are burning, feel free to turn down the heat or move the pan to a different burner just a minute.
Video
