Are you tired of the same side dishes over and over? Asian vegetable stir fry comes to your rescue! No matter what time of the year it is, any seasonal veggies taste great tossed with the magical soy sauce and ginger mixture!
Who is ready for a delicious dish full of tasty vegetables with an Asian flair? I knew I would find some interested parties!
Are you looking for a new side dish to throw into your regular meal rotation? Lately, I have been on the hunt for good side dishes that go well with more than one kind of food (you can’t live on roasted veggies or mashed potatoes alone, right?). As with all new things and changes, some stick and some not.
This Asian inspired vegetable stir fry, I want to share with you today, is definitely THE ONE. I made it the first time like a year ago and boy oh boy I keep coming back to it.
My current favorite is to serve it alongside fried eggs. These dishes complement each other very well!
One of my best things about this veggie goodness is the flexibility with the ingredients. I know that no matter what the season, I can add just about any vegetable to it and it will taste great.
One constant for me though is the green beans. I always add them, as they are just the best part in my humble opinion. If you are a fan of the green beans just like me, you can use fresh or frozen depending on the time of the year.
When fresh greens beans are in season, I always use them as they taste best (you can’t beat that freshness). But if it’s winter outside, frozen ones will do just as well – the stir fry will taste great either way. Just be sure to thaw and drain well if you are using frozen, you don’t want too much water in your veggie mixture.
Another awesome thing about this Asian veggie stir fry is that it is really easy to get my kids to eat their veggies with it. FYI, my boys are one of the worst eaters on Earth. I’m dead serious. AND THEY LOVED THIS STIR FRY.
The soy sauce coating is just enough to enhance the natural flavor of the veggies, while spicing it up enough to make them forget that they are eating vegetables. On any typical day, I can’t get my toddler to eat broccoli or carrots, but he gobbles all of these veggies right up without question with this dish. A true miracle!
And yes, I recognize that soy sauce is not necessarily good for kids all the time, but I do think that in moderation it is perfectly fine, especially when they are getting the nutrients of the veggies with it.
What? Nutrients? That’s right! This Asian inspired stir fry is also a great way to get your vitamins and minerals through diet (which is always better than swallowing a bunch of horse pills in my opinion).
So? Did I convince you? Do try this side dish and let me know what you think in the comments section below!
Asian Vegetable Stir Fry
- 4 tbsp soy sauce
- 2 tbsp sugar
- 2 tsp cornstarch
- 1 tbsp vegetable oil
- 1 1/2 tsp grated fresh ginger
- 1 cup sliced button or shiitake mushrooms
- 2 bell peppers , cut into strips
- 2 scallions , chopped
- 1 cup broccoli florets
- 5 oz (140g) green beans (fresh or frozen) , trimmed and cut into thirds (if using frozen thaw and drain)
- 1 carrot , julienned
- In a small bowl, mix together the soy sauce, sugar, and cornstarch. Set aside.
- In a wok or in a skillet, heat the oil and add the grated ginger. Stir-fry for 1 minute and add the mushrooms, bell peppers, scallions, broccoli, and green beans. Cover and cook for about 5 minutes. Remove the lid and stir-fry for 1-2 minutes more.
- Pour in the soy sauce, sugar, and cornstarch mixture. Toss to coat. Cook for 3 minutes more and serve. Enjoy!