Stir-Fried Vegetables

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 1 - green capsicum, cut into strips
  • 1 - red capsicum, cut into strips
  • 2 - onions, sliced diagonally
  • 1/2 cup - sliced mushroom
  • 1 cup - broccoli florets
  • 1 - carrot, thinly sliced
  • 1 - spring onion, sliced diagonally
  • 1 - zucchini, thinly sliced diagonally
  • 2 stalks - celery, diagonally sliced
  • 1 cup - bean sprouts
  • 1 tsp - freshly minced ginger
  • 1 tsp - garlic, minced
  • 1/4 cup - dry sherry
  • 2 tbsp - oil
  • For sauce:
  • 1/2 cup - chicken stock
  • 1/4 cup - water
  • 2 tbsp - light soy sauce
  • 1 tbsp - corn-starch

How to Make Stir-Fried Vegetables

  • Heat oil in a wok.
  • Saute onion, ginger, garlic and dry sherry for 3-4 mins.
  • Add all the vegetables.
  • Stir-fry for 5 mins till vegetables are crisp.
  • Pour in the prepared sauce.
  • Cook on high flame till sauce thickens.
  • Serve hot.

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