Easy Veggie Stir-Fry in the Wok
Serves 4 #STARFineFoods Ingredients: 1 tablespoon of STAR Sunflower Blend Cooking Oil 2 cloves of garlic 1 medium carrot 1 red onion 1 bell pepper 1 zucchini 1 small head of broccoli 50 ml soy sauce 1 teaspoon grated fresh ginger (optional) Salt and pepper to taste A sprinkle of sesame seeds to garnish Instructions:Heat the wok over medium-high heat. Add the Sunflower Blend Cooking Oil and, once the oil is hot, add the minced garlic. Sauté for a few seconds to release the aroma.
Add the sliced carrot and julienned red onion. Sauté for 3 to 4 minutes, until the vegetables begin to soften.
Add the bell pepper strips, the zucchini sliced into thin rounds and the broccoli florets. Sauté for 5 to 7 minutes, until the vegetables are cooked but still crunchy.
Add the soy sauce and ginger, stir well and cook for a few minutes, continuing to stir, until the vegetables are coated in the sauce.
Season with salt and pepper and serve immediately, topped with the sesame seeds.
Ingredients
- 1 tablespoon of STAR Sunflower Blend Cooking Oil
- 2 cloves of garlic
- 1 medium carrot
- 1 red onion
- 1 bell pepper
- 1 zucchini
- 1 small head of broccoli
- 50 ml soy sauce
- 1 teaspoon grated fresh ginger (optional)
- Salt and pepper to taste
- A sprinkle of sesame seeds to garnish
Instructions
Heat the wok over medium-high heat. Add the Sunflower Blend Cooking Oil and, once the oil is hot, add the minced garlic. Sauté for a few seconds to release the aroma.
Add the sliced carrot and julienned red onion. Sauté for 3 to 4 minutes, until the vegetables begin to soften.
Add the bell pepper strips, the zucchini sliced into thin rounds and the broccoli florets. Sauté for 5 to 7 minutes, until the vegetables are cooked but still crunchy.
Add the soy sauce and ginger, stir well and cook for a few minutes, continuing to stir, until the vegetables are coated in the sauce.
Season with salt and pepper and serve immediately, topped with the sesame seeds.
Heat the wok over medium-high heat. Add the Sunflower Blend Cooking Oil and, once the oil is hot, add the minced garlic. Sauté for a few seconds to release the aroma.
Add the sliced carrot and julienned red onion. Sauté for 3 to 4 minutes, until the vegetables begin to soften.
Add the bell pepper strips, the zucchini sliced into thin rounds and the broccoli florets. Sauté for 5 to 7 minutes, until the vegetables are cooked but still crunchy.
Add the soy sauce and ginger, stir well and cook for a few minutes, continuing to stir, until the vegetables are coated in the sauce.
Season with salt and pepper and serve immediately, topped with the sesame seeds.
Total Time: 20
Serves: 4
