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Crisp, colorful vegetables tossed in a savory, aromatic garlic sauce. This quick and easy Indo-Chinese stir-fry is perfect for a healthy weeknight dinner, ready in under 30 minutes.
Prepare Sauces and Vegetables
Sauté Aromatics
Stir-fry the Vegetables
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Crisp, colorful vegetables tossed in a savory, aromatic garlic sauce. This quick and easy Indo-Chinese stir-fry is perfect for a healthy weeknight dinner, ready in under 30 minutes.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 146.06 calories per serving with 3.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add Sauce and Thicken
Finish and Serve
Add 200g of cubed paneer, tofu, or bite-sized chicken pieces. Sauté the protein first until golden, set aside, and add it back in with the sauce.
Toss in a handful of roasted cashews or peanuts along with the sesame oil at the end for added texture and flavor.
Add 1/2 teaspoon of red chili flakes with the garlic and ginger, or drizzle a teaspoon of sriracha or chili garlic sauce into the soy sauce mixture.
Incorporate 100g of sliced button or shiitake mushrooms. Add them along with the softer vegetables.
The diverse mix of colorful vegetables like broccoli, carrots, and bell peppers provides a wide array of essential vitamins (A, C, K) and minerals that support overall health.
Vegetables are a great source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Ingredients like garlic, ginger, and vitamin C-rich bell peppers contain powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
This dish is low in saturated fat and cholesterol. The high fiber content and nutrients from vegetables can contribute to lower blood pressure and improved heart health.
One serving of this Stir Fried Vegetables in Garlic Sauce contains approximately 150-180 calories, making it a light and healthy option. The exact count can vary based on the specific vegetables and oils used.
Yes, it is very healthy. It's packed with a variety of vegetables, providing essential vitamins, minerals, and fiber. The stir-frying method uses minimal oil and cooks the vegetables quickly, helping to retain their nutrients.
Yes, you can use frozen vegetables. Do not thaw them completely before use. Add them directly to the hot wok, which will help them stay crisp. You may need to increase the cooking time by a minute or two.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave. Note that the vegetables may lose some of their crispness upon reheating.
This dish pairs wonderfully with steamed jasmine rice, brown rice, quinoa, or any type of noodles like hakka noodles or soba noodles. It can be a main course or a side dish.
If the sauce is too thin, let it simmer for an extra minute to reduce. You can also mix another 1/2 teaspoon of cornflour with 1 tablespoon of cold water and add it to the sauce. If it's too thick, simply stir in a tablespoon or two of water or vegetable broth until it reaches your desired consistency.