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Vegetable Stir Fry is a popular dish in just about every country. It may be done using different vegetables according to your preference and also different sauces or just kept simple as this recipe is done.
I usually use a mixture of cabbage, broccoli, snow peas or snap peas, green beans, carrots and garlic. Other vegetables that also work great with it is cauliflower, Pak Choy, green or red bell peppers, and onions. This dish is great served by itself or as a vegetable side to any meal.
Vegetables are pre-cut in bite size pieces and set aside. Garlic is peeled and crushed leaving in bigger pieces or minced if preferred. I personally like bigger pieces of garlic in mine as I like the big flavor of it with the stir fry. If using green beans, I blanch them first for a few minutes in boiling water in a medium pot as they take a little longer to cook.
A large wok or skillet is heated on medium-high heat with a little oil. The vegetables are then added and stir fried for just a few minutes, sprinkled with a pinch of sugar and a little salt (if keeping it simple), removed from heat and best served immediately.
Vegetable Stir Fry
- 3 Cups Cabbage chunks
- 1 Cup Broccoli cut in medium bite size pieces
- 1 Cup Carrot cut in sticks
- 1/2 Cup Green Beans cut in halves
- 1/2 Cup Snow peas cut in halves
- 6 Cloves Garlic peeled and crushed and cut
- 12 tsp. Salt
- 1/2 tsp. Sugar
- 2 tsp. Oil
Cut up all vegetables and set aside.
Cut up green beans. Place a small pot of water to boil. When boiling, add green bean and boil for 3 minutes and drain.
Peel and crush garlic, cut in pieces of desired size or mince.
Heat a large skillet or wok on high heat. Add 2 tsp. Oil and continue heating another few seconds. Add all vegetables and garlic and continue stirring for about 3 minutes and remove from heat.
Serve only 1 if using as a main meal, 3 or 4 as a side dish.
Best served immediately.
May use other vegetables as desired.
optional - 1 Tbsp. Oyster Sauce may be added.