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Fresh Vegetable Stir-Fry

Here’s a great dish to make sure you eat your veggies! Jam-packed with flavor, this is the type of recipe where you can add or subtract any of the vegetables to make it different each time. Serve with a bowl of steamed rice or noodles.

Ingredients:

  • 2 tablespoons peanut or canola oil
  • 1 large carrot, peeled and cut on the diagonal into 1⁄8-inch pieces
  • 1 cup medium shiitake mushrooms, stemmed and quartered
  • 12 asparagus spears cut on the diagonal into 1-inch pieces
  • 1 large red bell pepper, seeded and cut into 1⁄4-inch-wide strips
  • 1 cup Chinese pea pods
  • 2 scallions (white and green parts) cut on the diagonal into 1⁄2-inch pieces
  • 1⁄2 cup Korean Soy Ginger Marinade
  • 1⁄2 cup coarsely chopped toasted walnuts (optional)

Heat the oil in a large skillet or wok over medium-high heat. Add the carrots and cook for 1 minute.

Constantly stirring after each addition to the pan, add the mushrooms and cook for 1 minute. Add the asparagus, red peppers, and pea pods and cook for 2 minutes. Add the scallions and cook for 1 minute. Stir in the Korean Soy Ginger Marinade and cook for 2 minutes. Serve topped with the toasted walnuts.

Serves 4-6 as a side dish

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Used in this recipe:

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Korean Soy Ginger Marinade

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