Spicy stir-fried vegetables are a favorite dish for many people. Whether you prefer it spicy or not, this recipe is sure to tickle your taste buds. The blend of fresh vegetables, spices, and sauces creates a unique and flavorful dish that is both healthy and satisfying. To prepare this dish, start by gathering fresh vegetables such as bell peppers, carrots, broccoli, and onions.
Cut them into bite-sized pieces and set them aside. In a wok or large skillet, heat up oil and add minced garlic and ginger. Then, add the vegetables and stir-fry them for a few minutes until they are tender but still crisp. Finally, add the spicy sauce made of soy sauce, chili paste, and brown sugar, and continue to stir-fry until the sauce has coated all the vegetables. Serve hot with rice or noodles for a complete meal. This recipe can be easily adapted to suit your taste preferences and dietary requirements, making it a versatile and healthy option for any occasion.
Prep Time: 15minutes mins
Cook Time: 10minutes mins
Total Time: 25minutes mins
Course: Vegetarian
Cuisine: Chinese
Servings: 6
Ingredients
- 4 cloves garlic chopped finely
- 1/2 large onion or 1 small sliced
- 1 leaf of big leaf thyme chopped finely
- 6 leaves chadon beni chopped finely
- 6 cauliflower florets halved
- 1 carrot cut into sticks
- 2 pimento peppers sliced thinly
- 2 cups shredded cabbage
- 1 – 400 g can of baby corn drained
- 1 – 115 g can whole mushrooms halved
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp grated ginger
- 1 tbsp coconut oil
- 3 tsp sesame oil
- Salt to taste
Instructions
- Chop and organise the ingredients. Note: Speed and efficiency are needed when doing chinese cooking. What you can do is to arrange the ingredients, in separate bowls, in the order they are going into the wok. This will ensure that you also don’t miss a step.
- Add the coconut oil to the wok over high heat. Add the ginger, onion, chadon beni, pimento peppers and thyme. Stir fry for 1 minute.
- Add the mushrooms and baby corn; stir fry for about 30 seconds. Then add cauliflower, cabbage, carrots and sauces (soy and oyster); stir fry for 1 minute.
- Stir in sesame oil and toss well. Add salt to taste.
- Serve hot.
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Recipe © Simply Trini Cooking. All rights reserved.
Stir Fry Vegetables
Ingredients
- 4 cloves garlic chopped finely
- 1/2 large onion or 1 small sliced
- 1 leaf of big leaf thyme chopped finely
- 6 leaves chadon beni chopped finely
- 6 cauliflower florets halved
- 1 carrot cut into sticks
- 2 pimento peppers sliced thinly
- 2 cups shredded cabbage
- 1 – 400 g can of baby corn drained
- 1 – 115 g can whole mushrooms halved
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp grated ginger
- 1 tbsp coconut oil
- 3 tsp sesame oil
- Salt to taste
Instructions
- Chop and organise the ingredients. Note: Speed and efficiency are needed when doing chinese cooking. What you can do is to arrange the ingredients, in separate bowls, in the order they are going into the wok. This will ensure that you also don’t miss a step.
- Add the coconut oil to the wok over high heat. Add the ginger, onion, chadon beni, pimento peppers and thyme. Stir fry for 1 minute.
- Add the mushrooms and baby corn; stir fry for about 30 seconds. Then add cauliflower, cabbage, carrots and sauces (soy and oyster); stir fry for 1 minute.
- Stir in sesame oil and toss well. Add salt to taste.
- Serve hot.
