Vegetable Stir Fry (Gluten Free)
Make this easy Vegetable Stir Fry and have a healthy dinner on the table in 30 minutes. It's a clean-out-the-fridge recipe that's fast, healthy and different every time.
Servings 4 people
Calories 115kcal
Ingredients
- 1 tablespoon cooking oil
- 1 garlic clove, chopped
- 1 tablespoon ginger, finely chopped
- 1 tablespoon gluten free Chinese black bean sauce* (substitute hoisin or oyster sauce)
VEGETABLES: 8-10 cups total
- firm vegetables: carrot, celery, onion, peppers, cauliflower or broccoli
- soft vegetables: zucchini, mushrooms, bok choy, snow peas, spinach or tomato
- canned vegetables: baby corn or water chestnuts
- frozen vegetables: snow peas, edamame beans or mixed vegetables
SAUCE
- ¼ cup Sherry
- 2 tablespoon gluten free oyster sauce (or more black bean sauce or hoisin sauce)
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon pepper
THICKENING
- 1 tablespoon cornstarch
- 1 tablespoon water
GARNISH: any or all of the following
- 1 green onion, chopped
- 2 tablespoon chopped cilantro
- 1 tablespoon sesame seeds
- 2 tablespoon chopped peanuts
Instructions
- In a measuring cup combine Sherry, oyster sauce, sesame oil, sugar and pepper. Set aside.
- Combine cornstarch and water in a small bowl and whisk until smooth. Set aside.
- Place wok on medium-high heat for 1-2 minutes.
- Add the oil, garlic, ginger and black bean sauce. Stir-fry for 30 seconds.
- Add the firm vegetables and stir-fry for 3-4 minutes.
- Add the softer vegetables and stir-fry for 2-3 minutes.**
- Pour sauce over vegetables, stir to coat and cook 2-3 minutes.
- Pour cornstarch-water mixture into wok and immediately stir as the sauce thickens, 1-2 minutes.
- Serve on rice or toss with softened rice noodles.
- Sprinkle with garnishes of your choice. Serve.
Notes
*Chinese black bean sauce: Click to see my recipe for Chinese black bean sauce.
**If you prefer your vegetables softer add 1 tablespoon water and put the lid on to steam vegetables for a few minutes.
Black bean sauce, hoisin sauce and oyster sauce are all very different yet any combination will work in this recipe. Find you favourite!
Protein options: Of course you can add meat or tofu. Cook the protein of your choice in the wok after cooking the garlic and ginger or add leftover cooked meat just before adding the sauce.
Nutrition
Serving: 400g | Calories: 115kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 249mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
