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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Rainbow Veggies Stir Fry

Print Recipe

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.

• Coursemain course

Servings	Prep Time
1 Serving	10 Minutes

Cook Time

10 Minutes

Servings Prep Time 1 Serving 10 Minutes

Cook Time 10 Minutes

Rainbow Veggies Stir Fry Print Recipe 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. Coursemain course Servings Prep Time 1 Serving 10 Minutes Cook Time 10 Minutes Servings Prep Time 1 Serving 10 Minutes Cook Time 10 Minutes

Ingredients

• 5-6 Medium Broccoli florets
• 1 Small carrot Sliced
• 1/2 Cup Red and yellow Bell pepp Sliced
• 1/2 Cup Red Cabbage Sliced thin
• 2 Medium Baby corn Sliced
• 1/4 Cup Zucchini Sliced thin
• 1 Tbsp Teriyaki Sauce
• 1 Tsp Soya sauce
• 1/2 Tsp Red Chilli paste Optional
• 3-4 Cloves garlic Chopped fine
• 1 Tsp sesame seeds Roasted
• 1 Tsp chilli flakes
• 1 Tsp cooking oil Preferably Sesame oil
• To Taste Salt and pepper

Servings: Serving

Instructions

1. Blanch the Broccoli ,Carrots and Babycorn in a microwave for 2-3 minutes.
2. In a wok or a pan heat the 1 tsp oil, add the rest of the veggies and the blanched veggies together and sauté in medium high flame for 2-3 minutes stirring constantly to prevent burning.
3. Add the red cabbage, chopped garlic, salt and pepper and sauté.( Add the salt accordingly as Soya sauce also has sodium in it)
4. Mix the soya sauce, teriyaki sauce, chilli paste together and add to the cooked veggies. Toss the veggies in the sauce and sauté for 30- 40 seconds.
5. Switch off the flame and sprinkle with the roasted Sesame seeds and Chilli flakes. Serve with rice, noodles or quinoa.

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