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Kareem of FibreOptics

Vegetable Stir Fry | Wishing I Had Wok

Cook delicious seasonal vegetables swiftly.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 adults
Course: Main Course, Side Dish
Cuisine: Canadian, Chinese
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 zucchini (200 g) (juiliened)
  • 2 carrots (300 g) (peeled and juiliened)
  • 1 onion (180 g) (sliced)
  • 1 cup mushrooms (220 g) (sliced)
  • 4 cloves garlic (40 g) (peeled and minced)
  • 2 tbsp olive oil (30 mL)
  • 1 tbsp sesame oil (30 mL)
  • 1 tsp freshly ground black pepper (4 g)
  • 1/2 tsp Kosher salt (2 g)
  • 1 tbsp dark soy sauce (15 mL)

Equipment

  • 1 large fry pan or wok
  • 1 wooden spatula
  • 1 kitchen scale (optional)

Method
 

Preparation
  1. Assemble all equipment and ingredients.
  2. Preheat a large fry pan to medium-high heat.
  3. Wash and dry 1 zucchini (200 g), 2 carrots (300 g), 1 onion (180 g), 4 garlic cloves and 1 cup mushrooms (220 g)
  4. Peel the carrots, onion and garlic cloves.
  5. Slice and julienne the carrots and zucchini.
  6. Slice the mushrooms and onions. Mince the garlic cloves.
Cook
  1. To a hot pan, add 2 tbsp olive oil (30 mL), 1 tbsp sesame oil (15 mL) and 1 tsp freshly ground black pepper (4 g).
  2. Quickly saute all prepared vegetables for 8 min. Add 1 tbsp dark soy sauce (15 mL) and ½ tsp Kosher salt (2 g). Saute for 2 additional min. Turn off the heat.
Serve
  1. Serve the vegetable stir-fry immediately. Enjoy heartily!