Asian Stir fried Veggies

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Saute Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 250 gm - Mixed Vegetables( of your choice), cut into cubes
  • 2 tsp - Ginger-Garlic Paste
  • 2 tsp - Soy sauce
  • 2 tsp - Red chilli sauce
  • 1 tsp - White vinegar
  • 2 tsp - Corn starch
  • 1/4 tsp - Black pepper powder
  • A pinch - MSG (Ajinomoto)
  • 1/4 tsp - Chinese 5-spice
  • Salt to taste
  • 1 tbsp - Cooking oil.

How to Make Asian Stir fried Veggies

  • Cook (parboil) all the vegetables in boiling water for around 7-8 mins. Or combine them in a bowl, add a tbsp of oil and 1/4 tsp of salt and oven-roast them for 15 mins.
  • Now make a corn starch slurry by mixing corn with 2 tbsp of water and keep aside.
  • Heat oil in a kadai and saute the ginger-garlic paste in it.
  • Now add the vegetables along with soy sauce, vinegar, red chilly sauce and spices.
  • Toss on high heat and add the corn starch slurry to it.
  • Make sure the vegetables get coated with the thick sauce. Cook it for 1-2 mins.
  • Serve hot.
  • Recipe Courtesy: My Own Food Court