Mixed Vegetable Stir-Fry
Mixed Vegetable Stir-Fry could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This recipe serves 4. One serving contains 124 calories, 2g of protein, and 10g of fat. For $2.41 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, oyster sauce, leafy vegetables, and a few other things to make it today. 11 person have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. A few people really liked this side dish. With a spoonacular score of 38%, this dish is rather bad. If you like this recipe, you might also like recipes such as Mixed Vegetable Stir-Fry, chicken stir fry with frozen mixed vegetables, and Vegetable Stir Fry.
Servings: 4
Ingredients:
6 large cloves garlic, coarsely chopped
1 jalapeño pepper, seeded and thinly sliced
1 lb. assorted vegetables (such as asparagus, green beans, eggplant, mushrooms, bell pepper and bean sprouts), cut into bite-size pieces
1 tsp. vegetarian oyster sauce
½ tsp. sugar
3 Tbs. vegetable oil
1 Tbs. yellow miso
Equipment:
frying pan
wok
Cooking instruction summary:
1. In large wok or large heavy skillet, heat oil over high heat. Add garlic, and stir-fry until golden, about 2 minutes. Add miso, oyster sauce, and sugar, and stir to blend.2. Add vegetables and jalapeño, and stir-fry until vegetables are crisp-tender, about 12 minutes. Serve hot.
Step by step:
1. In large wok or large heavy skillet, heat oil over high heat.
2. Add garlic, and stir-fry until golden, about 2 minutes.
3. Add miso, oyster sauce, and sugar, and stir to blend.
4. Add vegetables and jalapeño, and stir-fry until vegetables are crisp-tender, about 12 minutes.
5. Serve hot.
Nutrition Information:
covered percent of daily need
