Ingredients with Measurements:
- 1 cup of rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 cup of snow peas
- 1 cup of broccoli florets
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/2 cup of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and place it in a rice cooker or pot with 2 cups of water. Cook according to the manufacturer's instructions.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the sliced onion and minced garlic to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add the sliced red and green bell peppers, sliced carrot, sliced zucchini, snow peas, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and 1/2 cup of water.
6. Pour the sauce over the vegetables in the wok and stir-fry for another minute until the sauce thickens and coats the vegetables.
7. Season with salt and pepper to taste.
8. Serve the stir-fry with the cooked rice and a scoop of es puter on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 7g
- Carbohydrates: 65g
- Protein: 8g
- Fiber: 6g
Substitutions for ingredients:
- You can use any type of rice you prefer, such as brown rice or jasmine rice.
- You can use any combination of vegetables you like, such as mushrooms, bok choy, or green beans.
- You can use tamari or coconut aminos instead of soy sauce for a gluten-free option.
Variations:
- Add sliced chicken, beef, or tofu for a protein boost.
- Add sliced chili peppers or red pepper flakes for a spicy kick.
- Use hoisin sauce instead of oyster sauce for a sweeter flavor.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't overcook the vegetables, as they should be tender-crisp for the best texture.
- Make sure to whisk the cornstarch into the sauce to prevent lumps.
Storage instructions:
- Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a microwave-safe dish for 1-2 minutes or in a wok over medium-high heat until heated through.
Presentation ideas:
- Serve the stir-fry in a large serving bowl or on individual plates.
- Garnish with sliced green onions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of steamed edamame or a cucumber salad for a refreshing contrast.
Suggested side dishes:
- Steamed edamame
- Cucumber salad
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the vegetables are too watery, increase the heat and stir-fry for a few more minutes to evaporate any excess moisture.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and cooking.
- Store any leftover stir-fry in the refrigerator within 2 hours of cooking.
Food history:
- Es puter is a traditional Indonesian dessert made from coconut milk, sugar, and a variety of fruits and nuts. It is typically served chilled and topped with shaved ice.
Flavor profiles:
- The stir-fry has a savory and slightly sweet flavor from the soy sauce and oyster sauce. The es puter adds a creamy and refreshing contrast with its coconut and fruity flavors.
Serving suggestions:
- Serve the stir-fry and es puter together for a complete meal that balances savory and sweet flavors.
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