Weekly Recipe
Vegetable Stir Fry
Ingredients:
2 tablespoons vegetable oil (or sesame oil)
1 medium onion, thinly sliced
1 bell pepper, thinly sliced (red, green, or yellow)
1 zucchini, sliced
1 cup broccoli florets
1 carrot, julienned or thinly sliced
1/2 cup snap peas or green beans
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional)
1/4 cup soy sauce (low-sodium preferred)
2 tablespoons oyster sauce (optional, or use hoisin sauce for a vegetarian option)
1 tablespoon rice vinegar
1 tablespoon honey or sugar (optional for sweetness)
1 teaspoon cornstarch (optional, to thicken sauce)
1/4 cup water or vegetable broth (for the sauce)
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, sliced (optional, for garnish)
Instructions:
Prepare the Vegetables:
Wash and cut all the vegetables: slice the onion, bell pepper, zucchini, and carrot, and chop the broccoli into florets. Set aside.
Make the Stir-Fry Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce (or hoisin), rice vinegar, honey (or sugar), cornstarch, and water or vegetable broth. Set the sauce aside.
Heat the Pan:
Heat a large skillet or wok over medium-high heat. Add the vegetable oil (or sesame oil) and allow it to get hot.
Stir-Fry the Vegetables:
Add the sliced onion to the skillet and stir-fry for about 2 minutes until it softens.
Add the bell pepper, zucchini, carrot, and broccoli to the pan. Continue to stir-fry for another 4-5 minutes until the vegetables are tender-crisp. Add the snap peas or green beans and cook for an additional 2 minutes.
Add the garlic and ginger (if using) and stir-fry for another 30 seconds, being careful not to burn the garlic.
Add the Sauce:
Pour the prepared stir-fry sauce over the vegetables. Stir well to coat all the vegetables in the sauce. If you want a thicker sauce, continue cooking for 1-2 more minutes to let the sauce thicken.
Serve:
Once the vegetables are cooked and coated with the sauce, remove from the heat.
Serve immediately over cooked rice (white, brown, or jasmine rice) or noodles. Garnish with sesame seeds and sliced green onions if desired.