Here’s what I learned making this dish: Stir Fry is the ultimate way to use up all the veggie scraps left in your fridge! Honestly, I can’t think of a vegetable that wouldn’t be great in a stir fry! I used green beans, peppers, carrots and a bit of broccoli because it’s what I had but shiitake mushrooms, bok choy, sweet potato, eggplant- all of these would be wonderful additions. Try to mix different colors, flavors and textures when choosing vegetables! It’s also a great way to add in greens like kale, spinach, etc! I love stir fry mainly because of the saucy, juicy, crispiness it lends to otherwise pretty simple vegetables and is simple enough to pair with plain jasmine rice (I’m always stocked up on frozen cooked organic jasmine rice- major lifesaver).
What to Serve with this Recipe:
I hope you all enjoyed this recipe and if you like Asian Inspired recipes, try out my Spicy Peanut Ramen & my Green Curry Noodles too!
Weeknight Vegetable Stir Fry
Stir Fry Sauce:
- 2 tbsp Dark Soy Sauce
- 2 tbsp thin soy sauce or seasoning sauce
- 1 tbsp Hoisin Sauce
- 1 tbsp Sweet Thai Chili Sauce
- 1.5 tbsp gochujang
- 1 tsp red chili flakes
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 cup green beans, cut into 1 inch sections
- 1 red bell pepper, cut into medium size squares
- 1 carrot Sliced into thin rounds
- 1 cup broccoli florets, cut into small pieces
- 2 tbsp minced garlic
- 2 tsp ginger, minced or grated
- 1 tsp sesame seeds
- 3 scallions sliced (pale green and white parts separated from darker green parts)
- 1 red fresno chili or any green chili of your choice
- 2 tbsp oil (vegetable or something neutral)
- Combine all of the ingredients for the stir fry sauce and set aside.
- In a large skillet or wok heat the oil on medium high eat. Once the oil is hot add the pale green and white parts of the scallions along with the sliced fresno chili and let cook for about 1-2 minutes. Next add in the green beans and cook on medium/high heat, stirring occasionally, until the green beans are slightly blistered on the outside and begin to soften.
- Turn the heat down to medium/low and add the peppers, broccoli, and carrots and stir for a few minutes along . Next, add the garlic and ginger. Stir until the garlic is fragrant but not browned (about 2 minutes).
- Add about 2 tbsp of the stir fry sauce, and place a lid on the skillet for aobut 3-4 minutes to help the veggies soften. If the veggies are looking dry, add 1-2 tbsp of water and cover with lid to help the vegetables soften. After 3-4 minutes, open the lid, continue to stir and cook until veggies are done to your liking.
- Add the remainder of the stir fry sauce, along with the seasame seeds, remaining scallions and stir until well combined. Remove from heat and serve alone or with jasmine rice!
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