I really, really love vegetables, especially when they are sauteed in an Asian sauce. I typically make stir fried rice, and go very heavy on the vegetables. I wanted to try the vegetables alone though, and with a sauce, serving white rice and chicken on the side. A good stir fry sauce is key, but for the freshest taste possible, I wanted to make one myself. It’s also less expensive.
While I was seeking a fresh taste, I did experiment with ginger paste in lieu of fresh ginger. I was just not impressed. That spicy, gingery zing was missing with the paste, and gave less dimension to my dish. Maybe it was the brand, but I would go with fresh when possible.
It’s gratifying to chop a giant bowl of veggies, knowing your family is going to eat all of them. Any combination can be used, but we like lots of broccoli, onion, bell peppers, water chestnuts, shredded carrots, and baby corn.
Remember when choosing your amount of vegetables, shrinking will happen during the cooking process.
The chicken I made for this was fine, but not blog-worthy. You could always saute the meat, and add veggies half way through cooking. I might try that next time.
½ cups soy sauce
½ cup chicken broth
1 Tablespoon corn starch
1 Tablespoon honey
1 1/2 teaspoons sesame seed oil
1 teaspoon rice vinegar
1 Tablespoon fresh, minced ginger
2 grated garlic cloves
I like grated garlic better than chopped, because it incorporates in the sauce better.
Pour enough vegetable oil to lightly coat a sautee pan, and add 1 tsp of sesame oil. Pre-heat until a flick of water causes a fizzle. Add vegetables, and sautee until they are half way done.
Add as much stir fry sauce as desired, and cook the rest of the way. If you have leftover stir fry sauce, store in the refrigerator. This recipe is a keeper, and a tasty way to get a load of vegetables into my family!