After last night dinner with family in an Asian cuisine restaurant, I got inspired to make a vegetable stirfry at home. Maybe that because we weren’t able to make an order for the stir fry since they ran out the broccoli and cauliflower which are main ingredients on the menu.
And what a coincidence that I had all the veggies in my fridge. Plus, I wanted to make this for my family to eat. Such an act of revenge!
I have to admit this is probably the best and the most completed veggies stir fry I have made to date. I love the sweetness from the cauliflower and the carrot. And the aromatic from the sesame oil and tahini paste is so tempting.
The broccoli here also tastes so great that you probably don’t even know it’s broccoli!
I think the secret to making a delicious stir fry is to add cornstarch. It thickens the vegetables! Also, never forget soy sauce and sesame oil, and cook on high heat.
I also recommend that you eat this with rice, that’s at least my favorite way of having these veggies, besides having a green smoothie, especially broccoli smoothie.
I really love cooking with fresh shiitake mushrooms right now. They are so good and chewy, perfect for these kinds of dishes. I would’ve used dried ones and soaked it overnight if I couldn’t get fresh.
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium carrot
- 5 fresh shiitake mushrooms
- 2 tablespoons extra light olive oil
- 1 large red onion
- 2 cloves garlic
- A sprinkle sea salt
- 2 tablespoons & 1 teaspoon low sodium soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon white cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon tahini paste
- 1 teaspoon molasses
- ⅛ teaspoon ginger powder
- A pinch of red pepper flakes
- Chop the onion in half, then slice into long, thin strips. Peel and dice the garlic finely. Put the onion and garlic, along with the two tablespoons of extra light olive oil and a sprinkle of salt into the frying pan for now.
- Chop the broccoli and cauliflower into small florets (the smaller they are, the easier they are to cook) and measure out about 2 cups. Use a julienne peeler to slice the carrot into long thin strips, or simply slice the carrot in whatever shape you want. De-stem the shiitake mushrooms and slice them in small pieces, and finally, chop the bok choy in half, then in half again, then again. Combine the broccoli, cauliflower, carrots and shiitake mushrooms in a large bowl and keep the bok choy separate by itself.
- Turn the frying pan with the onion and garlic to medium high (6 or just under, don’t let the stove turn red). Stir and fry the onions and garlic for about 7 minutes, then add the broccoli, cauliflower, carrot and shiitake mushrooms. Let it cook while you’re stirring for 5 minutes.
- Meanwhile in a small bowl, add the soy sauce, cornstarch, cooking wine, sesame oil, rice vinegar, tahini, molasses, ginger powder and red pepper flake together. Stir until everything is mixed evenly.
- After 5 minutes of cooking the vegetables, add the bok choy, the sauce mix and stir it around a lot, cooking for a final 8-10 minutes. At this point, you want to be always stirring so the bottom doesn’t burn.