HomeSalads Vegetable stir fry

Vegetable stir fry

Posted in : Salads, Veg/Non Veg on by : Simmi Iyer

I like to use stock cubes as seasoning for making this stir fry. I picked up this trick on my visit to Kerala recently where the stir-fry was so so delicious. When asked the chef for the recipe, he told that he uses stock cube to season the vegetables. Stock cube has a lot of flavor and it really makes the dish very tasty. We do a lot of stir-fry at home and the stock cube definitely helps in seasoning the veggies. I like to use chicken stock cubes but vegetable stock cube just works fine.

(Knorr veg stock cube is easily available near your stores)

MAIN INGREDIENTS

2 teaspoon vegetable oil
1.5 tablespoon minced garlic
1 teaspoon red chilli flakes
1 veg / chicken stock cube
1/4 cup water
600 grams veggies of your choice
1/4 teaspoon black pepper powder
2 cups bell peppers (yellow and red)
2 tablespoon green spring onions plus some for garnish
2 tablespoon white sesame seeds (roasted)

CORN STARCH SLURRY

1/2 cup water
1.5 teaspoon corn starch (flour)


INSTRUCTIONS

Heat oil in a pan and add in the chopped spring onions (the white part only) and minced garlic. Add in the red chilli flakes. Saute for a few seconds. Add in a stock cube and saute for a few more seconds. I do not add additional salt as the stock cube itself is salty. You can adjust for the seasoning later if need be.

Add in the veggies. Add in the veggies that take a long time to cook first. Add in quarter cup of water and mix well. Cook for three minutes. You want the veggies to stay nice and crunchy. So do not cook for a really long time. The texture of vegetables is very important in a stir-fry.

Add in the second set of veggies that just cooks fast. Cover and cook for three more minutes.

Add in the black pepper powder. Mix half a cup of water with 1.5 teaspoon of corn starch (flour). Mix well and add it to the veggies. The slurry will instantly thicken and nicely coat the veggies.

Add in the bell peppers and the spring onions. I like to add the bell peppers at last so it stays crunchy. Do not cook for long. Just a minute will do. The residual heat will wilt the peppers but it will still retain the crunch.

Fantastic and super healthy vegetable stir-fry is ready. Garnish with spring onions and roasted sesame seeds. Serve with brown rice or serve as is.

stir-fried-veggies-5

Add in a stock cube and sauté for a few more seconds. I do not add additional salt as the stock cube itself is salty. You can adjust for the seasoning later if need be.

Veggies to use for stir fry – carrots, green beans, cabbage, sugar snap peas, bell peppers, broccoli, cauliflower, baby corn, mushrooms, water chestnuts, Zucchini are generally used. There is no rule. Just use any English veggie you can find in the refrigerator. Here are the veggies I have used today.

stir-fried-veggies-7

Add in the veggies. Add in the veggies that take a long time to cook first. Add in quarter cup of water and mix well.

stir-fried-veggies-8

Cook for three minutes. You want the veggies to stay nice and crunchy. So do not cook for a really long time. The texture of vegetables is very important in a stir-fry.

stir-fried-veggies-9

Add in the second set of veggies that just cooks fast. Cover and cook for three more minutes.

stir-fried-veggies-10

Add in the black pepper powder.

stir-fried-veggies-11

Mix half a cup of water with 1.5 teaspoon of corn starch (flour). Mix well and add it to the veggies. The slurry will instantly thicken and nicely coat the veggies.

stir-fried-veggies-12

Add in the bell peppers and the spring onions. I like to add the bell peppers at last so it stays crunchy. Do not cook for long. Just a minute will do. The residual heat will wilt the peppers but it will still retain the crunch.

Fantastic and super healthy vegetable stir-fry is ready. Garnish with spring onions and roasted sesame seeds. Serve with brown rice or serve as is.

See the source image

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