Servings:
Ingredients
Stir Fry
- 2 tablespoon grapeseed oil, (or any neutral oil)
- 1 carrot, (peeled and chopped)
- 1 head of broccoli, (florets and stem chopped)
- 1 green pepper, (cored and chopped)
- 1 red pepper, (cored and chopped)
- 1 cup snow peas,
- 1 cup green beans, (ends trimmed and chopped)
- 1 cup crimini mushrooms, (sliced)
- 1 cup peanuts, (crushed or chopped, optional)
- lime wedges, (for serving)
Stir Fry Sauce
- 1 clove of garlic, (minced)
- 2 tablespoon palm sugar, (or brown sugar)
- 2 tbsp rice vinegar
- 2 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 2 tablespoon fish sauce
- 1 teaspoon garlic chili paste, (optional)
- 1 teaspoon cornstarch
Instructions
- Chop all the vegetables into bite sized pieces. Then, mix all of the stir fry sauce ingredients in a small bowl until well combined and set aside.
- Heat a wok or fry pan under your hottest burner for about 2 minutes until the pan starts to smoke a bit. Then, working quickly add your oil to coat the pan and add your veggies. Be careful of splattering! You can work in batches if your pan isn't big enough.
- Stir or toss the vegetables often for about 7-8 minutes or until slightly seared and just cooked through but not mushy, this will depend on how hot your stove is.
- Once the veggies are cooked, give the sauce one more stir to mix in the cornstarch and dump into the pan. Toss the veggies with the sauce for another minute or so until the sauce thickens and starts to caramelize a bit.
- Plate the veggies with some steamed rice and top with some crushed peanuts and a squeeze of lime.
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