My biggest challenge when cooking weekday dinners is coming up with a side dish. Often, I can have a great idea for a quick main dish but would have no clue as to what to make for a quick side dish. When stuck, my solution is a mixed vegetable stir fry. My favorite recipe is as healthy as it is delicious. Are you vegan, vegetarian, or simply on a keto, paleo or a low carb diet? Then this mixed vegetable stir fry recipe is for you too.
How is this mixed vegetable stir fry made?
The preparation process is super simple:
- Blanch vegetables in boiling water for 3 minutes.
- Drain and transfer to a wok.
- Stir fry for a couple of minutes with a little bit of fragrant sesame oil and garlic to give it flavor.
Why does this recipe work?
- Quick blanching softens vegetables just a little but still leaves some desirable crunch. It also leaves most of the vitamins preserved.
- Add a few drops of oil in the water and the vegetables will preserve their natural colors that won’t fade.
- A quick stir fry with garlic and sesame oil gives the vegetables an mind-blowing aroma.
- Hands-on time? Ten-fifteen minutes for prep and 5 minutes cooking time.
What vegetables to use?
My favorite vegetable to include in the stir fry are:
- Green beans
- Brussels sprouts
The choice of vegetables will often depend on what I have on hand. The list is by no means comprehensive and can be easily expanded to include many other great vegetables.
Mixed Vegetable Stir Fry
- 1/2 cabbage
- 1 broccoli head
- 3 carrots
- 2 garlic cloves (pressed or minced)
- 1 Tbsp olive oil (for stir frying)
- 1 tsp sesame oil (for flavoring)
- Salt to taste
- Black pepper to taste
- Start heating water in a large pot, filled about 2/3 of the way. Add a few drop of oil to the water, this will help the vegetables keep their bright colors.
- Meanwhile, prepare the vegetables. Rinse the cabbage and cut into about 1-inch pieces. Peel the carrots and cut into 1/2-inch slices on the diagonal. Rinse the broccoli and cut into bite size florets. Set aside.Note: you can use any vegetables you like here. If you are on a keto diet, substitute carrots for cauliflower or green beans for example.
- Once the water is boiling, carefully drop the vegetables in the pot, stir, and turn the heat all the way up to bring the water back to a boil. Let the vegetables blanch for 3 minutes. Transfer the vegetables to a colander and let drain.
- Meanwhile, heat a large wok or a skillet with 1 tablespoon of olive oil over medium-high heat. You can use any other oil of choice, such as canola or sunflower oil.
- Add minced garlic to the heated oil and saute for 20 seconds to release aroma. Add the vegetables and fry, constantly stirring for about 2 minutes. Season with salt and pepper to taste. Add sesame oil and continue stirring for another 20 seconds or so.
- Remove from heat and serve immediately or keep warm until ready to serve.
How come the carb count is so high?
You’d think there would be less but I checked, it all looks good. Surprisingly, a head of broccoli has 29g of carbs, half a head of cabbage is about the same. Carrots are high in carbs too.
This is so yummy! I like my veg just slightly crunchy, so this cooking method is ideal. I substituted bok choi for the cabbage and added a small amount of oyster sauce at the end. Super!! My new go-to for veg and the potential for variations are infinite.
Glad to hear it, Alison. I really like the texture of the vegetables in this recipe too. You also preserve most vitamins due to minimal cooking.