Ingredients

• Zucchini – 350 g, sliced
• Bell Pepper – 300 g, sliced into strips
• Carrot – 280 g, julienned or thinly sliced
• Red Onion – 140 g, sliced
• Mushrooms (button or shiitake) – 150 g, sliced
• Garlic – 3 cloves, minced
• Red Chili Pepper Flakes – 1 tsp (adjust to taste for spiciness)
• Vegetable Oil – 4 tbsp
• Green Onions – 3 stalks, chopped
• Oyster Sauce – 1 tbsp
• Soy Sauce – 2 tbsp

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Zucchini: Wash and slice the zucchini into thin rounds or half-moons, depending on your preference.
2. Bell Peppers: Cut the bell peppers into long, thin strips. You can use a mix of red, yellow, or orange peppers for a colorful presentation.
3. Carrot: Peel and julienne or slice the carrots into thin sticks. This ensures they cook evenly and quickly.
4. Red Onion: Peel and slice the red onion into thin wedges or strips.
5. Mushrooms: Clean the mushrooms by wiping them with a damp cloth, then slice them into thin pieces.
6. Garlic: Mince the garlic cloves finely.

Step 2: Sauté the Aromatics

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and chili flakes. Sauté for about 30 seconds to a minute, until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic as it will give a bitter taste.

Step 3: Cook the Vegetables

1. Add the red onion and carrot to the skillet first, as they take slightly longer to cook. Stir-fry for 2-3 minutes until they start to soften.
2. Add the bell pepper strips and zucchini slices to the pan. Continue to stir-fry for another 4-5 minutes until the vegetables begin to soften but still retain a bit of crunch.
3. Finally, add the sliced mushrooms and stir-fry for another 2-3 minutes until the mushrooms are tender.

Step 4: Season the Vegetables

1. Once the vegetables are mostly cooked but still crisp, drizzle the oyster sauce and soy sauce over them.
2. Toss everything together so that the sauce coats the vegetables evenly.
3. Stir-fry for another 1-2 minutes to allow the sauce to absorb into the vegetables.

Step 5: Garnish and Serve

1. Turn off the heat and sprinkle the chopped green onions over the vegetables.
2. Serve immediately as a side dish or over rice or noodles for a complete meal.

Cooking Tips

• High Heat for Stir-Frying: The key to perfect stir-frying is to use high heat, which helps to cook the vegetables quickly while preserving their color, texture, and nutrients. Make sure the pan or wok is hot before you add the oil and vegetables.
• Cut Evenly: Cut the vegetables into even sizes to ensure they cook evenly. Harder vegetables like carrots should be sliced thinner than softer vegetables like zucchini.
• Vegan Option: To make this dish fully vegan, simply omit the oyster sauce or replace it with a plant-based oyster sauce or hoisin sauce.
• Adjust Spice Level: If you prefer a milder flavor, reduce the amount of red chili flakes, or omit them entirely. For more heat, add extra chili flakes or fresh chopped chili peppers.
• Add Protein: You can easily add tofu, chicken, shrimp, or beef to this dish if you’d like to make it more filling. Cook the protein separately and mix it in during the final stir.

Storage

• Refrigeration: This stir-fried vegetable dish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply stir-fry in a hot pan or microwave until warmed through.
• Freezing: Freezing is not recommended as stir-fried vegetables tend to lose their crisp texture when frozen and reheated.

Nutritional Facts (Per Serving)

• Calories: 180 kcal
• Protein: 4 g
• Fat: 12 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg

Note: Nutritional values are estimates and may vary based on the exact ingredients and amounts used.

FAQs

1. Can I use different vegetables?

Yes, feel free to customize this stir-fry with your favorite vegetables or whatever you have on hand. Broccoli, snap peas, baby corn, or bok choy would all work great in this recipe.

2. What can I serve with this stir-fried vegetable dish?

This dish pairs perfectly with steamed jasmine or brown rice, noodles, or quinoa. You can also serve it as a side dish with grilled chicken, fish, or tofu.

3. Can I make this dish in advance?

Stir-fried vegetables are best served immediately, as they retain their crisp texture. However, you can prep the vegetables in advance by chopping them and storing them in the refrigerator until ready to cook.

4. How do I prevent the vegetables from becoming soggy?

Ensure that the pan is hot enough before adding the vegetables. Stir-frying at high heat for a short time helps retain the vegetables’ natural crunch. Avoid overcrowding the pan as this can cause the vegetables to steam rather than fry.

5. What is the purpose of the oyster sauce?

Oyster sauce adds a rich umami flavor to the dish, making it savory and slightly sweet. If you’re allergic or following a vegetarian/vegan diet, you can substitute it with soy sauce or hoisin sauce.

Conclusion

This Stir-Fried Vegetables in Asian Style is a versatile, delicious, and nutritious recipe that can be made in just 20 minutes. Whether you’re looking for a quick side dish or a light main course, this dish is perfect for any occasion. It’s packed with fresh vegetables, flavored with simple yet bold sauces, and can be easily adjusted to suit different tastes and dietary needs.

With minimal prep and a short cooking time, this recipe is ideal for busy weeknights or when you want to impress your family or guests with something healthy and flavorful. So go ahead and try this simple yet delicious recipe and enjoy a burst of Asian-inspired flavors!