Veggie Stir Fry

This simple vegetable stir fry will light your taste buds up! It really goes together the sauce, combining sesame seed oil with soy sauce and a few other key ingredients really will up your stir fry game.

First, you’ll need to cook the right. Jasmine rice uses a 2 parts water to 1 part rice, which should be super easy to remember. So Add your water and rice, into a appropriately sized sauce pan (I use small for this recipe), and turn the burner to high. Be mindful of the water, as soon as it starts to boil you risk over boiling the water if you aren’t careful, so as soon as a boil starts, turn down the heat to low. Cook covered for 15 minutes or until all the water is absorbed.

While the rice is cooking, cut up the ginger and onion, and prepare the sauce by combining all the ingredients listed under the sauce section. Combine well, and set aside.

Heat either a wok or large skillet under medium heat, and add 1 tbs sesame oil to coat. Once heated, add the onion, garlic, and ginger to skillet. I almost always use a wok, not only for this recipe, but they are just so universal! I pretty much use them for any recipe calling for a sauce pan or skillet! One of the best cooking investments I’ve made!

Anyhoo, cook the mixture until the onions are translucent and fragrant. Add in the frozen veggies, and cook until they are thawed, usually 5-7 minutes. In a separate pan or in the wok, cook the 2 eggs, scrambling them. If using the wok, clear out a spot to the side, but on the bottom. Only after the eggs are finished cooking, combine them with the rest of the mixture.

Now add the sauce mixture. Stirring so well combined. The corn starch will thicken the sauce and after it thickens and starts getting all bubbly, you will now it is ready. Now sprinkle with sesame seeds and serve with the rice. I usually do about a 1/2 cup cooked jasmine rise, with a 3/4 cup of veggie mixture.

Veggie Stir Fry

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

• Author: Joel
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Recipes
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

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

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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!

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