Tri-Colored Vegetable Stir-Fry
Tri-Colored Vegetable Stir-Fry
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Asian
Servings
4 servings
Prep Time
15 minutes
Cook Time
10 minutes
A flavorful stir fry for weeknight or weekend. To make gluten free, see Notes at bottom.
Ingredients
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1 1/2 cups Organic Carrots cut into 1 inch rounds
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1 1/2 cups Winter Melon or Organic Green Zucchini cut into 1 inch rounds
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1 1/2 cups Button Mushrooms, cleaned and cut into 1 inch pieces
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2 tablespoons Vegetable Oil
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2 slices Organic Ginger Root finely chopped
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1 large Organic Garlic clove finely chopped
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1/2 teaspoon Salt
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2 teaspoons Oyster Flavored Sauce (see notes below)
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1 teaspoon Dark Soy Sauce (see notes below)
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3/4 teaspoon Sugar
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1 pinch White Pepper
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1/2 cup Vegetable Broth
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1/2 teaspoon Cornstarch mixed with 1 teaspoon water
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Napa Cabbage Leaves, washed and spun dry
Directions
Blanch carrots and winter melon in boiling water for about 2 minutes, or slightly under cooked. If using zucchini, add later.
Drain and set aside.
Heat oil in wok over high heat. Add ginger and garlic, stirring 10-15 seconds. Add blanched vegetables and zucchini (if using); stir for 30 seconds.
Add the remaining ingredients except cornstarch. Reduce heat to medium-low, cover and simmer for 2-3 minutes.
Thicken sauce by folding in cornstarch solution. Serve over lettuce leaves.
Recipe Note
If you'd like your carrots to have a more interesting look, try the roll cutting technique with a sharp knife:
Tips:
- Roll-Cutting or Oblique Cutting — Melissa's Produce
- Winter melon can be quite large. Asian and specialty stores often quarter and wrap them in smaller portions. Cut Winter Melon should be used within a few days of purchase.
- Gluten-Free Option: Use tamari in place of dark soy, and use only 1/2 teaspoon. Both tamari and gluten free oyster flavored sauce are available at most Asian grocery and specialty/natural stores.