Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup sliced mushrooms
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 tablespoons chopped green onions for garnish
Special equipment needed:
- Wok or large skillet
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the sliced onion and stir-fry for 1-2 minutes until it starts to soften.
3. Add the sliced red and yellow bell peppers, zucchini, and mushrooms to the wok and continue to stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Add the minced garlic and ginger to the wok and stir-fry for 1 minute until fragrant.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, salt, and pepper.
6. Pour the sauce over the vegetables in the wok and stir-fry for an additional 1-2 minutes until the vegetables are coated in the sauce.
7. Garnish with chopped green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 13g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Any vegetables can be substituted for the ones listed in the recipe.
- Tamari can be used instead of soy sauce for a gluten-free option.
- Maple syrup can be used instead of honey for a vegan option.
Variations:
- Add sliced chicken, beef, or tofu for a protein boost.
- Add a tablespoon of chili paste for a spicy kick.
- Use different types of vinegar, such as apple cider or balsamic, for a different flavor profile.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking.
- Stir-fry the vegetables in batches if your wok or skillet is not large enough to hold them all at once.
- Use a high smoke point oil, such as vegetable or canola oil, for stir-frying.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fried vegetables in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fried vegetables in a large bowl or on a platter for a family-style meal.
- Garnish with additional chopped green onions or sesame seeds for added texture and flavor.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Serve the stir-fried vegetables with steamed rice or noodles for a complete meal.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed rice or noodles
- Cucumber salad
Troubleshooting advice:
- If the vegetables are not cooking evenly, try cutting them into smaller pieces.
- If the wok or skillet is too hot, the vegetables may burn. Lower the heat and stir frequently to prevent burning.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and cooking.
- Use separate cutting boards and knives for meat and vegetables to prevent cross-contamination.
Food history:
- Takju is a traditional Korean rice wine made from fermented rice. This stir-fry is inspired by the flavors of takju.
Flavor profiles:
- Savory, sweet, and slightly tangy with a hint of sesame.
Serving suggestions:
- Serve the stir-fried vegetables as a side dish or as a main course with rice or noodles.
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