Recipe for rainbow vegetable stir fry
2 teaspoon Indian style sesame oil
1 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup onions, diced
6–7 cups mixed vegetables
1 teaspoon salt
1/2 teaspoon red chilli flakes
1 teaspoon soy sauce
1/2 teaspoon rice vinegar
3 tablespoon water
2 tablespoon spring onion, chopped
1/2 of a stock cube (optional)
Heat oil in a pan. I have used Indian style sesame oil today. You can also use peanut oil for this recipe. Add in the minced ginger and garlic. Sauté for a minute. Add in the diced onions and cook for a couple of minutes.
Now add in the veggies. First add in the veggies that take a lot of time to cook. If you add all the vegetables at once, some of the veggies might become mushy by the time the others cook. I like to cook the veggies so that it has a crunch when you bite into them. Add in the seasonings. Cook for 3-4 minutes. Then add in the second set of veggies and cook for 3-4 minutes more or until the veggies are cooked but still have a nice bite to them. Finally add in the bell peppers. Do not cook the bell peppers for long as they may lose their crunch. Finally finish with a generous sprinkle of spring onion.
Serve the stir fry with brown rice.
Use whatever vegetables you have in your fridge. Here is a list of vegetables I have used today. Onions, Carrots, Beans, Chow Chow (Chayote Squash), Baby Corn, Cabbage, Bok Choy, Bell Peppers. You can also add in vegetables like Spinach, Asparagus, Broccoli, Mushrooms, Red Cabbage, Celery, Kale Etc…
Keywords: rainbow vegetable stir fry