Vegetable Stir Fry with Carrots, Broccoli and Cauliflower

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I actually got inspired to make this after seeing a picture of a vegetable stir fry I had at a restaurant a while ago. It had broccoli and cauliflower, and I just really wanted to make this as I had all the veggies in my fridge. Plus, I wanted to make this for my family to eat!

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I have to say, this is probably the best veggie stir fry I have made to date. I just LOVE the sweetness, the sesame taste, and everything else. The broccoli here tastes so great that you probably don’t even know it’s broccoli!

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I really think the secret to making a delicious stir fry is to add cornstarch. It really thickens the vegetables! Also, never forget soy sauce and sesame oil, those are CRUCIAL!

I also recommend that you eat this with rice, that’s at least my favourite way of having these veggies.

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I am really loving cooking with fresh shiitake mushrooms right now. I never even used them until about a month ago when I found them at Trader Joe’s, but they are so good and chewy, perfect for these kinds of dishes. I would’ve used dried ones and soaked it overnight if I couldn’t get fresh.

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Vegetable Stir Fry with Carrots, Broccoli and Cauliflower

2 tablespoons extra light olive oil
1 medium/large red onion
2 cloves garlic
A sprinkle Himalayan/sea salt
2 cups broccoli florets
2 cups cauliflower florets
1 medium carrot
5 fresh shiitake mushrooms
1 large bok choy
2 tablespoons & 1 teaspoon low sodium soy sauce
2 tablespoons cornstarch
1 tablespoon white cooking wine
1 teaspoon sesame oil
1 teaspoon rice vinegar (or apple cider vinegar)
1 teaspoon tahini paste
1 teaspoon molasses
1/8 teaspoon ginger powder
A pinch of red pepper flakes

Chop the onion in half, then slice into long, thin strips. Peel and dice the garlic finely. Put the onion and garlic, along with the two tablespoons of extra light olive oil and a sprinkle of salt into the frying pan for now.

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Chop the broccoli and cauliflower into small florets (the smaller they are, the easier they are to cook) and measure out about 2 cups. Use a julienne peeler to slice the carrot into long thin strips, or simply slice the carrot in whatever shape you want. De-stem the shiitake mushrooms and slice them in small pieces, and finally, chop the bok choy in half, then in half again, then again. Combine the broccoli, cauliflower, carrots and shiitake mushrooms in a large bowl and keep the bok choy separate by itself.

Turn the frying pan with the onion and garlic to medium high (6 or just under, don’t let the stove turn red). Stir and fry the onions and garlic for about 7 minutes, then add the broccoli, cauliflower, carrot and shiitake mushrooms. Let it cook while you’re stirring for 5 minutes.

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Meanwhile in a small bowl, add the soy sauce, cornstarch, cooking wine, sesame oil, rice vinegar, tahini, molasses, ginger powder and red pepper flake together. Stir until everything is mixed evenly.

After 5 minutes of cooking the vegetables, add the bok choy, the sauce mix and stir it around a lot, cooking for a final 8-10 minutes. At this point, you want to be always stirring so the bottom doesn’t burn.

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Vegetable Stir Fry with Carrots, Broccoli and Cauliflower
Serves: 4
 

 

Ingredients
  • 2 tablespoons extra light olive oil
  • 1 medium/large red onion
  • 2 cloves garlic
  • A sprinkle Himalayan/sea salt
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 medium carrot
  • 5 fresh shiitake mushrooms
  • 1 large bok choy
  • 2 tablespoons & 1 teaspoon low sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon white cooking wine
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon tahini paste
  • 1 teaspoon molasses
  • ⅛ teaspoon ginger powder
  • A pinch of red pepper flakes

 

Instructions
  1. Chop the onion in half, then slice into long, thin strips. Peel and dice the garlic finely. Put the onion and garlic, along with the two tablespoons of extra light olive oil and a sprinkle of salt into the frying pan for now.
  2. Chop the broccoli and cauliflower into small florets (the smaller they are, the easier they are to cook) and measure out about 2 cups. Use a julienne peeler to slice the carrot into long thin strips, or simply slice the carrot in whatever shape you want. De-stem the shiitake mushrooms and slice them in small pieces, and finally, chop the bok choy in half, then in half again, then again. Combine the broccoli, cauliflower, carrots and shiitake mushrooms in a large bowl and keep the bok choy separate by itself.
  3. Turn the frying pan with the onion and garlic to medium high (6 or just under, don’t let the stove turn red). Stir and fry the onions and garlic for about 7 minutes, then add the broccoli, cauliflower, carrot and shiitake mushrooms. Let it cook while you’re stirring for 5 minutes.
  4. Meanwhile in a small bowl, add the soy sauce, cornstarch, cooking wine, sesame oil, rice vinegar, tahini, molasses, ginger powder and red pepper flake together. Stir until everything is mixed evenly.
  5. After 5 minutes of cooking the vegetables, add the bok choy, the sauce mix and stir it around a lot, cooking for a final 8-10 minutes. At this point, you want to be always stirring so the bottom doesn’t burn.