afoona
Asian Vegetable Stir-Fry in Soy Sauce
vegetables

Asian Vegetable Stir-Fry in Soy Sauce

A colorful vegetable stir-fry in soy, garlic and ginger sauce — quick, healthy and tasty

⏱ 25 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan
Versions:Original🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Prep all the vegetables ahead, cut thin and even.
  2. 2
    Heat the wok over high heat until very hot, then add the oil.
    ⚙ Pan-fryingStoveWok
    💡A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
  3. 3
    Add the carrot and broccoli and stir-fry 3 minutes, stirring constantly.
    Stove
  4. 4
    Add the red pepper, green pepper and zucchini and keep stir-frying 2–3 minutes, until the vegetables are tender but still crisp.
  5. 5
    Add the garlic and ginger and stir-fry 1 more minute, until fragrant.
    Stove
    💡The garlic and ginger go in last: in the heat of the wok they burn within seconds.
  6. 6
    Add the soy sauce, sesame oil, salt and black pepper and stir until the vegetables are evenly coated.
  7. 7
    Serve immediately, sprinkled with Toasted sesame and green onion.
194calories
6 gprotein
11 gcarbs
13 gfat
● protein 12%● carbs 24%● fat 64%

Per serving (276 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Wok · Also works: Deep skillet (sauté pan) (Less heat on the sides; stir-fry in small batches)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Vegetable Stir-Fry

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