Easy Vegetable Stir-Fry (Print Version)
# Ingredients:
→ Sauce
01 -
⅓ cup soy sauce
02 -
3 tablespoons water
03 -
2 tablespoons dry sherry or Chinese rice wine
04 -
1 teaspoon Asian/toasted sesame oil
05 -
2 teaspoons sugar
06 -
1 tablespoon cornstarch
07 -
¼ teaspoon red pepper flakes
08 -
¼ teaspoon dry mustard
→ Vegetables and Aromatics
09 -
2 tablespoons vegetable oil
10 -
1 pound broccoli, cut into 1-inch florets
11 -
7 ounces shiitake mushrooms, stems removed and thinly sliced
12 -
1 red bell pepper, thinly sliced
13 -
3 cloves garlic, finely chopped
14 -
3 scallions, thinly sliced, white/light green and dark green parts separated
15 -
1 tablespoon grated fresh ginger
# Instructions:
01 -
In a small bowl, whisk together soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard. Set aside.
02 -
Bring 1 inch of water to boil in a large nonstick skillet. Cook broccoli for 2-3 minutes until tender-crisp. Drain in colander, rinse with cold water, and set aside to drain fully.
03 -
Wipe skillet dry. Heat vegetable oil over high heat. Cook mushrooms and peppers for 5-6 minutes until mushrooms are browned and peppers softened.
04 -
Add garlic, white/light green scallions, and ginger. Stir-fry for 30 seconds until fragrant.
05 -
Return broccoli to pan and heat through. Add sauce and cook until thickened and vegetables are coated, about 30 seconds. Garnish with dark green scallions and serve.
# Notes:
01 -
Can be made gluten-free by using gluten-free soy sauce
02 -
Serve with rice if desired
03 -
Perfect for a quick weeknight dinner