Asian Vegetables Recipe
Broccoli, Nappa cabbage, mushroom, carrots, snow peas, water chestnuts, zucchini, and baby corn sautéed with brown sauce
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Ingredients
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Vegetables and Sauce
Method
Cooking Instructions
- 1
Prepare the Sauce
In a small bowl, mix soy sauce, brown sugar, minced garlic, minced ginger, sesame oil, cornstarch, and water. Stir until the cornstarch is dissolved and set aside.
- 2
Sauté the Vegetables
In a large skillet or wok, heat a little oil over medium-high heat. Add the broccoli, Napa cabbage, mushrooms, carrots, snow peas, water chestnuts, zucchini, and baby corn. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- 3
Add the Sauce
Pour the prepared sauce over the sautéed vegetables and stir to coat. Cook for an additional 2-3 minutes until the sauce thickens and the vegetables are well coated.
- 4
Serve
Remove from heat and serve hot as a side dish or over rice or noodles.
