Rainbow Veggies Stir Fry
Here is an easy, healthy and stunning recipe for an Asian style Stir fry loaded with colourful veggies tossed in a delicious sweet and spicy sauce!
It’s Monday again ! Time to post for the 150th Foodie Monday Bloghop and the theme this time is Veggies with 1 tsp Oil . Well that’s quite a bit of challenge but then that’s the reason for keeping a theme to the Bloghop so that we can overcome our mental blocks created by our mind and surprise ourselves! So I planned to give my wok a workout with a easy and heart healthy Veggie stirfry in an Asian style with 1 tsp oil.
This wholesome vegetable stirfry is an amazing weeknight dinner which can be served with a piece of lean meat or egg and with rice , noodles, quinoa or any grain of your choice making it a full fledged healthy dinner option. It’s a quick and reliable meal with a fresh medley of crispy crunchy veggies tossed in a sweet and spicy sauce and this stirfry takes hardly 15- 20 minutes making you slog in the kitchen a little less.
I have used the leftover veggies in my refrigerator but you can use any vegetable like Cauliflower, French beans, Mushrooms, Eggplant, Asparagus, celery etc. I have used a Teriyaki sauce and Soya sauce to toss the veggies in . Lot of Asian stirfry veggies are done with a mix of soya sauce, honey, Sriracha sauce, grated ginger and a little cornflour to thicken the sauce. You can try this alternative too as it’s one of my personal favourites. One more option is to toss them in a Thai sauce and garnish the veggies with roasted peanuts.
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