Chinese Stir Fried Vegetables | Sauteed Vegetables | Low Oil Vegetable Stir Fry

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Stir fried vegetable is one of the healthiest option for me when I like to have something light. It can be served with steamed rice or bread toast. Otherwise you can have it without any belongings as your brunch or meal. Sometimes, I serve it with some grilled chicken or fish. As it is very healthy, when I am in diet, its a must have food for me. Here you can use any veggies whatever you like. In winter, so many fresh veggies are available in market which are very perfect for this recipe. You don't need much time to cook this. This recipe is equally good for kids to old. So, lets go for the recipe.

Preparation Time : 15 minutes

Cook Time       : 15 minutes

Serves            : 6 people


Ingredients:
  • Green Bell pepper(triangle cut) - 1 medium
  • Red Bell pepper(triangle cut) -1 medium
  • Yellow Bell pepper(triangle cut) -1 medium
  • Onion(Petals) -2 medium
  • Sliced Leek (white part) - 1/2 cup
  • Sliced Leek (Green part) -  2 tablespoon
  • Spring onion (cut into an angle) - 3 greens
  • Lemon - 1/2 
  • Broccoli (florets) - 12-15 pieces
  • Cauliflower (florets) - 12-15 pieces
  • French Beans (halved lengthwise) - 100 gram
  • Carrot (sliced) -1 medium
  • Tofu (cubes) - 275 gram
  • Cherry Tomato - 180  gram
  • Button Mushrooms(Quartered) -  275 gram
  • Garlic(finely chopped) -7-8 cloves
  • Green chilli (sliced) -3 pieces
  • Corn flour - 1 tablespoon
  • Sesame Oil - 2 tablespoon
  • Soya sauce - 2 teaspoon
  • Vinegar - 2 teaspoon
  • Honey - 1 teaspoon
  • Salt to taste
  • Crushed Black pepper -1 teaspoon

How to Make:

  1. Blanch the cauliflower, broccoli, French beans, Carrot in salt water for 5 minutes.
  2. Then transfer the veggies from hot water to a dish and keep aside.
  3. Now take the corn flour and little water to make the slurry. Set aside.
  4. Take oil in a wok. Allow it to heat.
  5. Add garlic and saute for 30 seconds. Keep the flame high during cooking.
  6. Add tofu and stir well for few seconds.
  7. Add mushroom and salt to taste.
  8. Stir continuously at high heat.
  9. Add cherry tomatoes followed by onions. Again stir for few seconds.
  10. Add blanched veggies and stir well.
  11. Finally, we will add 3 types of bellpeppers and stir again.
  12. Adjust salt and add black pepper.
  13. Now drizzle the soya sauce followed by sliced green chillies.
  14. Add white and green part of leek.
  15. Add vinegar followed by honey and give it a good stir.
  16. Squeeze the lemon but make sure no seed should go into the wok.
  17. Pour the cornflour slurry which we have made before. Before adding stir well the mixture.
  18. Finally add spring onion greens.
  19. Give a final good stir and turn off the flame.
  20. Enjoy it hot.

My Tip: 

  • Vegetable should not be overblanch.
  • In this recipe, I have used sesame oil. It gives a nice aroma to the veggies. But if you don't have, you can use any light oil.
  • Vegetable should be stir fried at high heat. Its a thumb rule for Chinese cooking.
  • Don't cover the wok during the cooking. It will ruin the vegetable crunch. Vegetable should have a firm bite.
  • Honey, salt & black pepper can be adjusted as per your taste.
  • Here you can use any veggies whatever you like and get.

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