Description
A quick and vibrant 10-minute stir-fry recipe featuring mixed vegetables tossed in a savory soy and sweet chili sauce. Perfect for a healthy, flavorful weeknight meal that comes together in no time.
Ingredients
Scale
Vegetables
- 500g mixed vegetables such as pak choi, baby corn, and broccoli
Sauce and Seasoning
- 1½ tbsp soy sauce
- 2 tbsp sweet chilli sauce
Other Ingredients
- 1 tbsp vegetable oil
- 1 red chilli, sliced (optional)
- 1 garlic clove, sliced
Instructions
- Heat the oil: Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
- Fry chilli and garlic: Add the sliced red chilli and garlic to the hot oil and fry for 1 minute, allowing the flavors to infuse the oil.
- Add vegetables: Add 500g of mixed vegetables such as pak choi, baby corn, and broccoli to the pan and toss to coat them evenly with the oil and aromatics.
- Cook vegetables: Fry the vegetables for 2 to 3 minutes while stirring frequently to ensure even cooking and to slightly soften them.
- Add sauces: Pour in 1½ tablespoons of soy sauce and 2 tablespoons of sweet chilli sauce, mixing well to coat all the vegetables thoroughly.
- Finish cooking: Continue cooking for another 2 to 3 minutes until the vegetables are tender but still retain some crunch.
- Serve: Remove from heat and serve immediately as a delicious and healthy stir-fry side or main.
Notes
- Adjust the red chilli quantity or omit it for less heat.
- Use fresh vegetables and cut them into uniform sizes for even cooking.
- Serve with steamed rice or noodles for a complete meal.
- Feel free to add protein like tofu, chicken, or shrimp for a heartier dish.
- Use gluten-free soy sauce if gluten sensitivity is a concern.
- Prep Time: 5 minutes
- Cook Time: 5-6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: quick stir-fry, mixed vegetables, easy healthy dinner, sweet chilli sauce stir-fry, vegetarian stir-fry
