Chinese style vegetable stir-fry

An “old” recipe for a New Year. And not just any new year, but the year of the monkey….Monkeys do freak me out a bit, but let’s see what this lunar year has in store. In any case, I am more than happy to celebrate, especially on a weekday!

wok&salad

This vegetarian/vegan Chinese-style stir-fry is very easy to make and tastes really Asian with little effort and simple ingredients. So perfect for a Monday…

It is adapted from a recipe found in Terry Tan’s My Asian Cookbook which I got as a present some years ago. An inspiring book for lovers of eastern flavours.

asiancookbook

To your cutting boards now…

Chinese style vegetable stir-fry
Serves 2
A simple Chinese style vegetable stir-fry
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 capsicum - preferably red, yellow or orange
  2. 2 medium sized carrots
  3. 250-300 g cauliflower
  4. 100 ml green peas
  5. 1 onion cut in 8
  6. 1 tsp rock salt
  7. 3 big garlic cloves minced
  8. 1 tbsp ginger minced
  9. 0.5-1 tsp chili flakes
  10. 1 tsp brown sugar
  11. vegetable oil (olive, canola, etc.) & sesame oil
  12. 0.5/1 tbsp corn-starch
  13. 200 ml water
  14. a small handful of cashew nuts, unsalted
Preparation
  1. Cut the capsicum and carrots in thin wedges.
  2. Separate the cauliflower in bouquets and slice them vertically.
  3. Cut the onion first in half, and then each half in quarters.
  4. Put the carrots and cauliflower in a pot and add just enough water to cover them; Soft-boil for 2 min, strain and save 200 ml of broth for later.
  5. Finely mince the garlic cloves and the ginger.
  6. In a dry, or slightly greased pan, roast the cashew nuts until golden and crunchy. Set aside.
Cooking
  1. Heat up a big pan and stir fry the garlic, ginger and chili in 2 tbsp of oil: 1 min
  2. Add 1 tbsp of sesame oil and the onion: 2 min
  3. Add the cauliflower, carrots, capsicum, salt & sugar and stir fry until the vegetables have become softer, but are still a bit crispy: approx 8/10 min
  4. Turn off the heat and add the corn-starch diluted in some of the broth. Add the rest of the liquid while stirring. The sauce will thicken immediately. Remove from the heat, put on a serving plate and add the cashew nuts.
Notes
  1. Accompany with jasmine rice or noodles.
  2. Add some mushrooms to this stir-fry; together with the nuts they make good sources of protein
  3. The cooking time of the vegetables is a bit relative. It will take around 8-10 min to have them soft but not mushy, but that also depends on the pan you are using. If you have a wok, you will probably be able to get the vegetables done in shorter time. If you have a regular pan (like I do) it might get a bit too full and the cooking time will increase 🙂
Adapted from Asian Cookbook, Terry Tan
Adapted from Asian Cookbook, Terry Tan
The Chick on a Pea http://chickonapea.com/

 

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