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Asian vegetable pan

Preparation:

20 Minutes

Cooking time:

approx. 30-40 minutes

Servings:

2-3 servings

Difficulty:

light

About the recipe

This Asian vegetable stir-fry brings the flavors of Asian cuisine to the table in a simple, healthy meal. Fresh vegetables are sautéed in a spicy soy sauce, ginger, and garlic, providing a crunchy bite and full flavor.

Ingredients:

Ingredients list

  • 2 tbsp vegetable oil (e.g. peanut oil)

  • 1 onion

  • 1 pointed pepper

  • 1 zucchini

  • 2 carrots

  • 2 garlic cloves, finely chopped

  • Optional broccoli, snow peas, pak choi, etc.


    For the sauce:

  • 2 tablespoons sesame oil (alternatively vegetable oil)

  • 3 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon maple syrup or honey

    Garnish:

  • sesame

  • spring onion

  • Optionally, I season it with ginger powder and chili oil

preparation

preparation

  1. Preparation:

    Cut vegetables!


  2. Sauté vegetables:

    In a large skillet or wok, heat the sesame oil over medium-high heat.

    First add the onion, carrots, peppers and zucchini and fry while stirring until they become slightly soft.

  3. Sauce:

    In a small bowl, mix soy sauce, oyster sauce, rice vinegar, maple syrup, and sesame oil well.

    Add the starch-water mixture to thicken the sauce.

  4. Add sauce:

    Pour the sauce into the wok and mix everything well so that the vegetables are evenly coated.

    Simmer the sauce gently until it thickens and becomes glossy.

  5. Serve:

    I serve the vegetable stir-fry with rice and garnish with sesame and spring onions

    Optionally also suitable with a salad or mie noodles

    Optionally variable with tofu, tempeh or chicken


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