Easy Veggie Stir Fry Recipe with Brown Jasmine Rice
For the Stir Fry Sauce:
½ cup of soy sauce
1 ½ teaspoons of sugar
3 tablespoons of sherry
2 tablespoons of sesame oil
1/3 cup of oyster sauce
1 teaspoon of chili garlic sauce
1 tablespoon of cornstarch
For the Vegetables:
3 tablespoons of sesame oil
1 peeled and large diced sweet potatoes
2 cups of julienne shiitake mushrooms
2 cups of trimmed broccoli florets
1 cup of sliced mini bell peppers
1 large diced green zucchini
1 15-ounce can of baby corn, drained
1 6-ounce can of water chestnuts, drained
1 cup of 1” thick sliced green onions
6 cups cooked jasmine rice
Fresh cilantro leaves and sesame seeds for garnish
Sauce: Whisk together in a medium size bowl, soy sauce, sugar, sherry, sesame oil, oyster sauce, chili garlic sauce, and corn starch until combined. Set aside.
Vegetables: Heat a wok over high heat for 1 to 2 minutes or until it begins to slightly smoke and then add in the sesame oil.
Next, add in the sweet potatoes and stir-fry for 3 to 4 minutes before adding in the mushrooms, broccoli, peppers, and zucchini and stir-fry for 2 minutes before adding in the cornichons, chestnuts, green onions and stir-fry for 2 more minutes.
Pour in the stir-fry sauce and cook for 2 to 3 minutes or until the vegetables are coated in the sauce and cooked.
Serve the vegetable stir-fry over the cooked brown jasmine rice and garnish with cilantro and sesame seeds.