Hey guys, today we bring you a popular recipe that many of you have requested. Vegetable stir-fry with garlic sauce! This recipe is super easy to make… seriously… SUPER EASY!!! It’s also an incredibly flexible recipe so feel free to use any vegetables to your liking. Who needs Chinese take out?
5 cups vegetables of your choice (chopped and sliced)*
5 cloves garlic (finely minced or crushed)
3/4 cup vegetable broth/stock
2 tsp thickening starch (cornstarch, potato starch or tapioca starch)
1 tsp sesame oil
salt to taste, depends on the sodium content of the vegetable broth
1-2 tbsp oil for cooking (2 tbsp will make it taste more like Chinese restaurant style stir-fry)**
Mix vegetable broth & starch and set aside. On high heat in a wok or large pan (use medium-high heat if using a non-stick/ teflon coated pan) add oil & minced garlic and fry for 5 seconds. Quickly add vegetables. Stir-fry for 3-4 minutes constantly moving vegetables in the pan. If using low sodium vegetable broth, add in a good pinch of salt. When vegetables are a minute from being cooked, add vegetable broth mixture and continue cooking for 1-2 minutes until sauce has thickened. Do not overcook the vegetables so they still have a nice crunch. Remove from heat and drizzle in sesame oil. Mix and serve immediately. Enjoy!
*To make the cooking process easier we like to cut the vegetables according to their density/thickness so they all cook at the same time evenly. For example, thinly slice harder veggies such as carrots and vegetable stems. Cut softer vegetables like mushroom and bell peppers into manageable pieces but not too small. Broccoli and cauliflower work well as small florets.
**Use a high smoke point oil when cooking anything with high heat http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html
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VEGETABLE WITH GARLIC SAUCE STIR-FRY • Super Easy Recipe!(Vegan)
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