Asian Vegetable Stir Fry

I wanted a healthy veggie side dish to serve with the Ginger-Sesame Pork Chops that I was making for dinner. I grabbed red bell pepper, snow peas, broccoli, carrots, and shiitake mushrooms. I simply sautéed them in a little bit of canola oil and sesame oil and seasoned with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. I cooked them until they were still crisp-tender and bright & colorful. My kids loved these veggies with soy sauce drizzled on top.

Heat the canola oil, sesame oil, and crushed red pepper flakes in a large sauté pan over medium-high heat. Add the broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes. Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste and cook, stirring constantly, for 30-45 seconds. Remove from the heat and pour veggies into a serving bowl.

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Asian Vegetable Stir Fry

Yield: 4

Prep Time: 10 min.

Cook Time: 5-6 minutes

Ingredients:

2 tsp canola oil
2 tsp sesame oil
Pinch of crushed red pepper flakes
1 cup of broccoli
1/2 red bell pepper, sliced
1 cup of shiitake mushrooms, sliced
1 cup of snow peas
1/4 cup of carrots matchsticks
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the canola oil, sesame oil, and crushed red pepper flakes in a large sauté pan over medium-high heat. Add the broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes. Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste and cook, stirring constantly, for 30-45 seconds. Remove from the heat and pour veggies into a serving bowl.

Recipe and photos by For the Love of Cooking.net

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17 Responses to “Asian Vegetable Stir Fry”

  1. 1

    Mitch Bunting — February 6, 2014 @ 8:53 pm

    Looks delicious but I truly hope this sentence is a misprint – “My kids loved these veggies with soil sauce drizzled on top.”

    [Reply]

  2. 2

    debbie — February 7, 2014 @ 4:21 am

    I was looking for a basic good Asian veggie recipe…thanks Pam. I will give this one a try….

    [Reply]

  3. 3

    Jenn — February 7, 2014 @ 4:35 am

    YUM!! Simple, healthy and delicious.. can’t beat that!

    [Reply]

  4. 4

    Larry — February 7, 2014 @ 5:36 am

    The colors make for a very pretty dish.

    [Reply]

  5. 5

    Marjie — February 7, 2014 @ 10:34 am

    It’s colorful and pretty. That’s half the battle right there. And simple makes it wonderful!

    [Reply]

  6. 6

    Angie@Angie's Recipes — February 7, 2014 @ 11:02 am

    Looks colourful and very appetizing!

    [Reply]

  7. 7

    Chris @ The Café Sucré Farine — February 7, 2014 @ 11:53 am

    Such vibrant beautiful colors Pam. I think you’re like a fashion expert with food. You put everything together so well!

    [Reply]

  8. 8

    Pamela @ Brooklyn Farm Girl — February 7, 2014 @ 5:50 pm

    I love nothing more than a big bowl of vegetables! Yummy!

    [Reply]

  9. 9

    Blond Duck — February 7, 2014 @ 8:09 pm

    That sounds amazing!

    [Reply]

  10. 10

    Jovina Coughlin — February 8, 2014 @ 12:51 pm

    Beautiful side dish.

    [Reply]

  11. 11

    Joanne — February 9, 2014 @ 5:42 am

    I was just thinking about stir frying yesterday and how I don’t do it enough! Love this.

    [Reply]

  12. 12

    Peggy Recker — February 9, 2014 @ 7:15 am

    Looks good and your stuff always looks so colorful!

    [Reply]

  13. 13

    michael — February 9, 2014 @ 4:23 pm

    Oh that looks delicious! I love a vegetable stir fry! :-)

    Michael
    http://michaelswoodcraft.wordpress.com/2014/02/08/boiled-peanuts-a-southern-delicacy/

    [Reply]

  14. 14

    Garlic-Ginger Rice with Cilantro | Delicious — February 9, 2014 @ 9:00 pm

    [...] wanted a simple and tasty side dish to pair with the Asian Vegetable Stir Fry and the Ginger-Sesame Thin Cut Pork Chops I was serving for dinner. I decided to use the base [...]

  15. 15

    Kim in MD — February 10, 2014 @ 5:34 am

    I love the simplicity and freshness of this stir fry!

    [Reply]

  16. 16

    Jen — March 29, 2014 @ 1:30 pm

    What heat is this cooked at? High?

    [Reply]

    • Pam replied: — March 30th, 2014 @ 10:01 am

      Jen,

      Medium-high heat. I have corrected the recipe. Thank you!

      Cheers,
      Pam

      [Reply]

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