Vibrant Vegetable Stir-Fry Recipe
Vegetable stir-fry is a very good way to increase the consumption of vegetables. Kids love it too because the vegetables are not mushy and have a nice crunch to it.
Ingredients
- ½ red pepper, cut into bite sized pieces
- ½ green pepper, cut into bite sized pieces
- 1 zucchini, medium size
- 1 cup cauliflower florets, steamed
- 1 cup shelled edamame
- 1 and ½ cups slice carrots, preferably diagonally
- 1 and ½ cups extra-firm tofu cubes
- 2 cups sliced mushrooms
- 2 cups broccoli florets, steamed
Seasoning:
- 1 tablespoon avocado oil
- ½ tablespoon white sesame seeds
- ½ tablespoon finely chopped ginger
- 2 garlic cloves, finely minced
- 1 tablespoon Thai red curry paste
- ⅛ teaspoon turmeric powder
- a pinch, sugar
- as needed, soy sauce
- to taste, salt
Instructions
- Steam the broccoli, cauliflower and carrots; set aside. Make sure that the vegetables do not get very mushy. Steam carrot for 2 minutes, cauliflower for 4 minutes and broccoli for only 5 minutes, so that they retain the crunch.
- In a large frying pan, heat the oil. Once it is warm enough add the sesame seeds and stir it for a minute. Do not let it burn. Next fry the chopped ginger and garlic. Add the curry paste and turmeric powder too and fry it for another minute.
- Now add the vegetables one at a time. Add a tiny pinch of salt to ensure cook quicker and little soy sauce too while frying each vegetable. I usually start with the peppers, then sauteed the mushrooms, followed by zucchini. None of the vegetables should be cooked too much. Just sauteed a couple of times on high heat. Adding a pinch of sugar will retain the color of the vegetables.
- Now add the steamed broccoli, cauliflower, carrots and cubed tofu. Add some more curry paste, soy sauce, and salt if needed and stir for another 4-5 minutes. At this stage add the cooked pasta (coated with oil and soy sauce), if using and stir well.
