Stir fry vegetables is a quick side dish that goes with just any main dish. Lately, I've been invited to join a wonderful vegetarian blog by my good friend Cynthia from
'Tastes Like Home'. Although, I'm not a vegetarian there are times that I do post a few vegetarian dishes on the side like fry ochro, curry channa and aloo, doubles, sada roti and baigan choka, and Spinach Lasagna just to name a few.
A Lenten Stir Fry Vegetables
So today, I decided to post stir fried vegetables. And, seeing that we're in the season of Lent this dish was quite fitting.
For this recipe I decided to use my wok to keep it as authentic as possible, but as usual I veered away a little by adding more of our local seasonings, pimento peppers and the ever famous chadon beni.
A word of caution though if you are using pimento peppers, make sure and taste a small piece before cooking. I forgot and ended up with extra spicy stir fry vegetables. Spicy pimento peppers are common place in Trinidad and Tobago. What happens is that sometimes if the pimento pepper is planted too close to hot peppers cross pollination occurs giving you a spicy pimento pepper hybrid.
Anyhow, spicy or not, (I really didn't mind) this spicy stir fried vegetables recipe sure tasted delicious. Here's stir fry vegetables Trini Chinese style.
Stir Fry vegetables Recipe
STIR FRY VEGETABLES
4 cloves garlic, chopped finely
½ onion, sliced
1 leaf of big leaf thyme, chopped finely
6 leaves chadon beni, chopped finely
6 cauliflower florets, halved
1 carrot, cut into sticks
2 pimento peppers, sliced thinly
2 cups shredded cabbage
1 400g can of baby corn, drained
1 115g can whole mushrooms, halved
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoon grated ginger
1 tablespoon coconut oil
3 teaspoon sesame oil
salt to taste
Prepare the ingredients.
Note: Speed and efficiency are needed when doing Chinese cooking. What you can do is to arrange the ingredients, in separate bowls, in the order they are going into the wok. This will ensure that you also don't miss a step.
Add the coconut oil to the wok over high heat. Add the ginger, onion, chadon beni, pimento peppers and thyme and stir fry for 1 minute.
Add the mushrooms .and baby corn and stir fry for about 30 seconds. Then add cauliflower, cabbage, carrots and sauces (soy and oyster) and stir fry for 1 minute.
Stir in sesame oil and toss well. Add salt to taste.
Stir Fry Vegetables
- 4 cloves garlic chopped finely
- ½ large onion or 1 small sliced
- 1 leaf of big leaf thyme chopped finely
- 6 leaves chadon beni chopped finely
- 6 cauliflower florets halved
- 1 carrot cut into sticks
- 2 pimento peppers sliced thinly
- 2 cups shredded cabbage
- 1 - 400 g can of baby corn drained
- 1 - 115 g can whole mushrooms halved
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoon grated ginger
- 1 tablespoon coconut oil
- 3 teaspoon sesame oil
- Salt to taste
- Chop and organise the ingredients. Note: Speed and efficiency are needed when doing chinese cooking. What you can do is to arrange the ingredients, in separate bowls, in the order they are going into the wok. This will ensure that you also don't miss a step.
- Add the coconut oil to the wok over high heat. Add the ginger, onion, chadon beni, pimento peppers and thyme. Stir fry for 1 minute.
- Add the mushrooms and baby corn; stir fry for about 30 seconds. Then add cauliflower, cabbage, carrots and sauces (soy and oyster); stir fry for 1 minute.
- Stir in sesame oil and toss well. Add salt to taste.
- Serve hot.
Another fine post has come to an end. For those of you interested in more vegetarian dishes like this one, join me and new my found foodie friends over at The Great Vega'n Vegetarian Project. More recipes to come. See you soon. Ah gone!