Classic sweet, savory, and mildly spicy this simple vegetable dish is perfect for a quick weeknight dinner. Prepare colorful and healthy Chinese takeout from your kitchen! Easy Asian recipe that made just under 25 minutes. Serve over steamed Uncle Ben’s white rice, make-ahead, or freeze for later.
Servings: 4 servings
Cost: $6
Equipment
- Wok
Ingredients
- For the sauce:
- 4 Tbsp soy sauce
- ½ tsp sesame oil
- 2 Tbsp rice vinegar
- ½ tsp Sriracha sauce
- ½ tsp garlic powder
- ½ tsp ginger powder
- 2 Tbsp maple syrup
- 2 Tbsp frozen orange concentrate
- 1 tsp white pepper
- 1 Tbsp corn starch
- For the vegetable mix:
- 2 tsp vegetable oil
- ½ pound broccoli, cut into 1-inch florets
- 1 cup oyster mushrooms, sliced thin
- 2 bell peppers, sliced thin
- 4-5 radishes, sliced thin
- 1 small zucchini, chopped into chopped 1-inch pieces
- 1 small yellow squash, chopped into chopped 1-inch pieces
- 2 scallions, sliced thin
- ¼ cup canned corn
- 1 8.5 oz pack Uncle Ben’s ready in 90 seconds white rice
Instructions
- In a small bowl, whisk all ingredients for the sauce together. Set aside.
- In a medium pot, bring 2 inches of water to a boil. Add the broccoli florets and cook for 2 minutes. Do not overcook them!
- Next, strain the broccoli and then run under cold water to stop the cooking process. Set aside.
- Preheat the wok and drizzle the oil down the sides of the wok, swirling to coat the entire surface.
- Add all vegetables, except scallions, corn, and rice. Stir constantly with a wooden spoon for 5 minutes.
- Add the sauce, scallions, and corn. Toss and sauté for 1 minute until the sauce thickened, and the vegetables are evenly coated. Turn off the heat.
- Place the pack of Uncle Ben’s rice in a microwave and prepare according to the direction on a package. Rice will be ready in 90 seconds. Carefully open the rice and place it on a serving plate. Top with vegetable stir-fry and serve immediately.
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