Vegetable Rainbow Stir-fry Recipe

on
Vegetable Rainbow Stir-fry recipe

Vegetable Rainbow Stir-fry Recipe

Description:

A vibrant and colorful stir-fry featuring a rainbow of vegetables, glistening with a glossy, sweet and savory sauce. The broccoli and carrots offer a pleasing textural contrast to the crisp bell peppers and snow peas. The sauce coats each vegetable perfectly, creating a symphony of flavors and textures. Served over a bed of fluffy white rice, the dish is a feast for both the eyes and the palate. The deep orange of the carrots, the sunshine yellow of the bell peppers, the vibrant red and the crisp green of the broccoli and peas create a visually stunning dish, promising a healthy and delicious meal.


Ingredients:

  • - 1 red bell pepper, thinly sliced
  • - 1 yellow bell pepper, thinly sliced
  • - 1 orange bell pepper, thinly sliced
  • - 1 cup broccoli florets
  • - 1 cup snow peas, trimmed
  • - 1 cup sliced carrots
  • - 1/2 cup sliced mushrooms
  • - 1/4 cup soy sauce
  • - 2 tablespoons honey
  • - 1 tablespoon rice vinegar
  • - 1 tablespoon sesame oil
  • - 1 teaspoon grated ginger
  • - 1 clove garlic, minced
  • - 2 tablespoons cornstarch
  • - 2 tablespoons water
  • - 1 tablespoon vegetable oil
  • - Cooked rice, for serving

Instructions:

  1. 1. Prepare the vegetables: Wash and slice all vegetables as specified in the ingredients list. Set aside.
  2. 2. Whisk the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until well combined.
  3. 3. Make the slurry: In a separate small bowl, whisk together cornstarch and water until smooth. Set aside.
  4. 4. Stir-fry the vegetables: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the carrots and broccoli and stir-fry for 3-4 minutes until slightly softened.
  5. 5. Add remaining vegetables: Add the bell peppers, snow peas, and mushrooms to the wok. Continue stir-frying for another 3-4 minutes, until all vegetables are tender-crisp.
  6. 6. Add the sauce: Pour the sauce over the vegetables and stir-fry for 1 minute, allowing the sauce to thicken slightly.
  7. 7. Thicken the sauce: Gradually pour in the cornstarch slurry, stirring constantly until the sauce thickens to your desired consistency (about 1 minute).
  8. 8. Serve: Serve the vegetable rainbow stir-fry immediately over cooked rice. Garnish with sesame seeds if desired.

Comments

Post a Comment