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Veggie Stir Fry

Deliciously easy stir fry, using frozen veggies, makes this a super easy, but tasty recipe.

  • Author: Joel Mann
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minute
  • Yield: 4 servings 1x
  • Category: Recipes
  • Cuisine: Chines

Ingredients

Scale

Sauce

  • 1/4 c. sesame oil
  • 1/4 c. soy sauce
  • 1 tbs corn starch
  • 1 tsp chili garlic sauce
  • 1 clove garlic
  • 1 tsp dried diced onion
  • 1/2 tsp salt
  • 1/2 tbs crushed red pepper
  • 1/2 tbs minced ginger

Stir Fry

  • 1 c. dry jasmine rice
  • 1 c. frozen veggies (I use an Asian mix)
  • 1/2 tbs minced ginger
  • 2 cloves garlic minced
  • 1 medium yellow onion (diced)
  • 2 eggs
  • 1 tbs sesame seeds

Instructions

  1. Begin by pouring 2 cups water with 1 cup rice, and bringing to a boil.
  2. Reduce heat and cover for 15 minutes, or until all water is gone.
  3. While the rice is cooking, mix the all the sauce ingredients, mix well (note – the starch will thicken the sauce after it is cooked).
  4. Heat a large skillet (I use a wok for this), and add about 1 tbs of sesame seed oil.
  5. Add the onion, garlic, and ginger to the skillet, and cook until the onions are translucent and the ginger is fragrant (about 5 min.).
  6. Add the frozen vegetables, stirring occasionally to cook them.
  7. Now either in a separate skillet or a clean part of the Wok/skillet, crack the eggs, and scramble them, trying to prevent them from being combined with the rest of the veggies.  Once cooked, combine them with the veggies.
  8. Next, add the sauce mix.  Making sure to stir the veggies, so the sauce covers the veggie mix.  Cook for about 3-4 minutes on medium heat until the sauce becomes bubbly and begins to thicken.
  9. Sprinkle on the sesame seeds.  Remove from heat.
  10. Once the rice is done, you can serve 1/2 cup cooked rice with 3/4 c. veggie mix.  Enjoy!

Keywords: Stir-fry Vegetarian Chinese Easy Budget

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