This colorful Indo – Chinese inspired vegetable stir fry is a perfect light lunch.
By Priya Mahadevan
Some days the sun shines brilliantly and makes for the best day to click some good pictures – especially of food – a day like that presented itself and I was beside myself with joy since I had invited some friends over for lunch and I was planning on making this veggie stir fry. Colorful veggies can be a big turn on for the gastric juices and a visual treat.
PrintIndo – Chinese Vegetable Stir Fry
- Total Time: 20 minutes
- Yield: 4 1x
Description
This colorful Indo – Chinese inspired vegetable stir fry is a perfect light lunch.
Ingredients
Scale
- Veggies of your choice
- Hot stir fry sauce
- 1tsp Sambar powder
- 1 tsp or squirt of Sirarcha sauce
- 1tbsp Ginger
- 1tbsp Garlic
- 1tsp sesame seeds
- 1tsp of Asian spices
- Nuts (optional)
- 1tbsp +2tsp of sesame oil
- Fresh green Thyme to garnish (can use basil or other too)
Instructions
- Heat 1tbsp oil
- Add the garlic and ginger and sesame seeds
- Roast till garlic is golden
- Add the chopped veggies
- Add all the spice powders – The sambar powder infuses a fine Indian aroma to this dish while the Asian Spices confirms that it is indeed a Chinese dish with an Indian twist – The addition of Potatoes also lends some Indianness to the dish.
- Cook on high flame stirring/tossing them.
- Once they are tender, but still crisp, add the sauce. The veggies should be al dente and retain their shapes and their own individual flavors – that’s what makes this dish special
- Serve HOT Over noodles or as a side with Jasmine Rice
Notes
NOTE: If you are using potatoes, like I did, you may want to cook it for a few minutes in the microwave or steam them ahead of time for a 3-4 minutes
- Prep Time: 15 mins
- Cook Time: 5 mins
I love any kind of vegetable.. This looks awesome..
This looks great but can you suggest the type of asian spices? I assume you mean a spice blend.
Thank you.