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Asian Vegetable Stir Fry Recipe

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This recipe for Asian Vegetable Stir Fry is from The Gouw Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vegetable Options for this Stir Fry
Bean sprouts, snow peas, bok choy, onion, mushrooms, red peppers, edamame, baby corn, zucchini, cabbage, carrots

For the pan
8 ounces noodles of your choice
1 tbsp sesame oil
1 tbsp fresh grated ginger
3-4 cloves garlic
7 ounces fresh mushrooms chopped
1 large carrot sliced
1 red bell pepper sliced
1 med zucchini sliced
¾ tsp onion powder
½ tsp paprika
Salt and pepper to taste
Green onion to garnish
Sesame seeds to garnish

Sauce
⅔ cup of vegetable broth or water
3-4 tbsp tamari or soy sauce
2 tbsp rice vinegar
2 tbsp maple syrup or more to taste
1 tbsp cornstarch
1 pinch red pepper flakes (optional)
Directions:
Directions:
Cook the noodles of your choice until al dente watching not to overcook
Heat oil in skillet/ wok
Sauté ginger and garlic about 2 min stirring frequently
Add mushrooms, carrot sticks, red peppers, zucchini or the vegetables of your choice
Sauté about 5 min stirring frequently until veggies have softened. You can add a splash of water or veggie broth to avoid any burning
Prepare the sauce by adding all the sauce ingredients to a bowl and stir well. Place in a mason jar with lid and shake well.
Pour sauce into the pan and bring mixture to a simmer. Allow simmering about 1 minute
Add the drained noodles and toss to combine. Cook for about 1-2 minutes. Taste and adjust seasoning as needed
Garnish with green onions and sesame seed

 

 

 

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