Asian stir-fried vegetables are a delightful and nutritious dish that’s quick, easy, and versatile. Packed with fresh veggies like bok choy, carrots, mushrooms, and broccoli, this stir-fry provides a burst of flavor and nutrients. The combination of oyster sauce, soy sauce, garlic, and a hint of chili adds depth to the dish, making it a perfect side or main course for any meal. Whether you’re looking for a light dinner or a veggie-packed dish to accompany your favorite Asian-inspired meals, this stir-fry is a go-to option.
Full Recipe:
Ingredients
For the Stir Fry:
2 bok choy, roughly chopped
2 carrots, sliced thinly
5 oz (150g) King oyster mushrooms (or any other mushrooms), sliced
4 garlic cloves, minced
1 whole large chili, sliced (adjust for spice level)
2 heads of broccoli, cut into florets
2 tsp corn starch (corn flour), mixed with a little water
2 tbsp oyster sauce
2 tbsp soy sauce
1 tsp sesame oil
4 tbsp vegetable oil (for frying)
Step-by-Step Instructions
1. Prepare the Vegetables:
Start by prepping all the vegetables. Slice the bok choy into large chunks, thinly slice the carrots, cut the broccoli into bite-sized florets, and slice the King oyster mushrooms. Mince the garlic and slice the chili.
2. Blanch the Broccoli:
In a large pot of boiling water, blanch the broccoli florets for 2-3 minutes. This helps soften the broccoli slightly without overcooking it. Drain and set aside.
3. Heat the Oil and Stir Fry Garlic and Chili:
Heat 2 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Once hot, add the minced garlic and sliced chili, stirring constantly to avoid burning the garlic. Fry for 1-2 minutes until fragrant.
4. Add the Carrots and Mushrooms:
Add the sliced carrots and mushrooms to the wok and stir fry for about 3-4 minutes. The mushrooms will start to release their moisture, and the carrots will begin to soften.
5. Cook the Bok Choy and Broccoli:
Add the bok choy and blanched broccoli to the wok, stir frying for an additional 2-3 minutes until the vegetables are tender but still crisp.
6. Make the Sauce:
In a small bowl, mix the oyster sauce, soy sauce, and sesame oil. Pour this mixture into the wok and stir to coat the vegetables evenly.
7. Thicken the Sauce:
In a separate small bowl, mix 2 tsp of cornstarch with 2 tbsp of water to make a slurry. Pour this into the wok, stirring continuously as the sauce thickens. Cook for another 1-2 minutes until the sauce has thickened and coated the vegetables.
8. Serve:
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