Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 cups cooked rice
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the red and yellow bell peppers, zucchini, broccoli, and snow peas to the wok and stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, cornstarch, honey, ginger, red pepper flakes, salt, and pepper.
5. Pour the sauce over the vegetables in the wok and stir-fry for an additional 1-2 minutes until the sauce thickens and coats the vegetables.
6. Serve the vegetable stir-fry over cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
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.
- Agave nectar can be used instead of honey for a vegan option.
Variations:
- Add sliced mushrooms to the stir-fry for an earthy flavor.
- Use tofu or tempeh instead of vegetables for a protein-packed vegetarian option.
- Add cooked chicken, beef, or shrimp for a non-vegetarian option.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Stir-fry the vegetables in batches if your wok or skillet is not large enough to hold them all at once.
- Make sure the wok or skillet is hot before adding the vegetables to ensure they cook quickly and evenly.
Storage instructions:
- Store any leftover vegetable stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vegetable stir-fry in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the vegetable stir-fry in a large bowl or platter for a family-style meal.
- Garnish with sliced green onions or sesame seeds for added flavor and texture.
Pairings:
- Serve the vegetable stir-fry with a side of steamed edamame or dumplings for a complete meal.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried tofu or tempeh
- Asian-inspired slaw or salad
Troubleshooting advice:
- If the vegetables are not cooking evenly, stir-fry them in batches.
- If the sauce is too thick, add a splash of water to thin it out.
- If the sauce is too thin, whisk together another tablespoon of cornstarch and water and add it to the wok.
Food safety advice:
- Make sure to wash all vegetables before cooking.
- Cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Stir-fry is a cooking technique that originated in China and has been popularized around the world.
Flavor profiles:
- The vegetable stir-fry is sweet, savory, and slightly spicy with a variety of textures from the tender-crisp vegetables.
Serving suggestions:
- Serve the vegetable stir-fry as a main dish or as a side dish to complement a larger meal.
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