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Easy Family Recipes: Asian Veggie Stir Fry

Asian Veggie Stir FryI’ve been experimenting with various veggie-centric dishes the past few weeks to see what will cook quickly and become an easy part of my weekly rotation, all while adding more and more healthy stuff into my diet. This super fast stir fry is delicious AND satisfying. It takes just 15 minutes to make — an easy choice for a quick weeknight dinner before running the kids to whatever practice they have that night. Feel free to substitute your family’s favorite veggies, or even add a little bit of sliced chicken breast or flank steak to the mix to amp up the protein.


Asian Veggie Stir Fry

Serves 4

  • 1 tablespoon vegetable oil
  • 2 scallions, sliced, using entire scallion and discarding the root end
  • 1 red bell pepper, thinly sliced
  • 2 carrots, peeled and sliced into 1/2″ rounds
  • 1 eggplant, cubed
  • 2 cups baby spinach
  • 1 garlic clove, minced
  • 1 1″ piece of ginger, peeled and minced or grated
  • 2 tablespoons oyster sauce (found in the Asian section of the supermarket, a vegetarian version is widely available)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar (seasoned or unseasoned-your choice)
  • 1 1/2 cups uncooked rice (brown or white)- SEE NOTE BELOW

Place a large saute pan over medium-high heat. Once hot, add vegetable oil, then scallions, red bell pepper, carrots, and eggplant. Cook, stirring, until eggplant and red bell pepper are softened, about 4-5 minutes. Add spinach, garlic, and ginger, then cook an additional 30 seconds, or until fragrant and the spinach has just begun to wilt.

Add oyster sauce, soy sauce, and rice wine vinegar, then stir to combine and coat veggies. Serve over prepared rice.

Hint: To cook rice quickly, cook it the way you would cook pasta, in a large pot of boiling, salted water. Using this method, white rice will cook in 13 minutes, while brown rice takes just 33. Drain in a colander and you’re ready to go!


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