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.
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Indo – 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
- 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 (25 ml) 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
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 180
Frequently Asked Questions
What is sambar powder, and why use it alongside Asian spices in a stir-fry?
Sambar powder is a South Indian spice blend. I add 1 tsp of it because it infuses a fine Indian aroma to the dish while the Asian spices and a squirt of Sriracha confirm the Chinese influence. That combination is exactly what makes this Indo-Chinese rather than purely one or the other. The potatoes play a similar role: they are another nod to the Indian side of this fusion.
Why do potatoes need to be pre-cooked before going into the stir-fry?
Raw potato cubes take far longer to cook through than the other vegetables. If you add them raw to a high-heat stir-fry, everything else overcooks while the potato stays hard. Microwave or steam them for 3 to 4 minutes first, then they finish at the same time as the rest.
How do I know when the vegetables are done?
Cook on a high flame and keep tossing. You want them al dente, still crisp, each one holding its shape. That is what makes this dish special: you can taste each vegetable individually rather than a soft uniform mass. Once they are tender but still have bite, add the hot stir-fry sauce and serve immediately.
This looks great but can you suggest the type of asian spices? I assume you mean a spice blend.
Thank you.
I love any kind of vegetable.. This looks awesome..