Vegetable Stir Fry

Name: Vegetable Stir Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 SERVINGS
Cuisine: Vietnamská kuchyně
Ingredients: 200 ml vegetable broth; 4 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 teaspoons cornstarch; 1 teaspoon granulated sugar; pinch of cayenne pepper; pinch of salt; 100 g oyster mushrooms; 100 g red bell pepper flesh; 100 g green bell pepper flesh; 100 g yellow bell pepper flesh; 100 g peeled red onion; 60 g spring onion; 60 g celery stalks; 60 g green part of leek and 60 g white part of leek; 60 g peeled carrot; 20 g finely chopped garlic; 20 g finely chopped ginger; 1 teaspoon sesame oil; rapeseed oil

4 SERVINGS

Under an hour

Buy all ingredients right below the recipe

DRESSING

200 ml vegetable broth
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons cornstarch
1 teaspoon granulated sugar
pinch of cayenne pepper
pinch of salt

INGREDIENTS

100 g oyster mushrooms
100 g red bell pepper flesh
100 g green bell pepper flesh
100 g yellow bell pepper flesh
100 g peeled red onion
60 g spring onion
60 g celery stalks
60 g green part of leek and 60 g white part of leek
60 g peeled carrot
20 g finely chopped garlic
20 g finely chopped ginger
1 teaspoon sesame oil
rapeseed oil

Instructions

1
In a bowl, mix all ingredients for the dressing until the sugar and salt dissolve. Set aside.
2
Slice the spring onion into thin rounds, tear the oyster mushrooms into smaller pieces, and cut the bell peppers into fine strips. Halve the onion lengthwise and slice it into thin crescents. Slice the celery stalks into thin rounds. Halve the leek lengthwise and then slice it into thin strips. Slice the carrot into thin rounds.
3
Heat the pan over high heat and wait until it starts to smoke slightly.
4
Pour 1 tablespoon of rapeseed oil into the pan and immediately add the red bell pepper. Sauté it for 40 seconds, stirring constantly, then transfer it to a bowl.
5
Pour another 1 tablespoon of oil into the pan, add the green bell pepper, and sauté it for 40 seconds. Then transfer it to the bowl with the red bell pepper. Sauté the yellow bell pepper in the same way and add it to the bowl.
6
Pour 1 tablespoon of oil into the pan, add the sliced leek, and sauté for 40 seconds, stirring constantly. Transfer to the bowl with the bell peppers.
7
Pour 2 tablespoons of oil into the pan, add the onion, and sauté for 30 seconds. Add the celery stalks and carrot and sauté for 40 seconds, stirring constantly. Add the oyster mushrooms and sauté for 30 seconds, stirring constantly. Set aside in the bowl with the bell peppers.
8
Pour 1 tablespoon of oil into the pan and add the garlic and ginger. Add 1 teaspoon of sesame oil and sauté for 20 seconds, stirring constantly.
9
Add all the sautéed vegetables and mushrooms from the bowl to the pan and mix.
10
Reduce the heat to medium. Stir the prepared dressing and pour it over the vegetables. Stir until the dressing thickens slightly. Then immediately transfer the entire contents of the pan to a serving dish.
11
Sprinkle with sliced spring onion and serve immediately, preferably with steamed rice.

Tip

The pan must be very hot. Otherwise, the individual ingredients will stew, and the resulting dish will lose its freshness and the texture of slightly crispy vegetables. It is important to have all ingredients pre-cut and prepared in the order they appear in the recipe. It is equally important to have the necessary kitchen utensils ready for preparing this type of dish. The actual cooking time is very short, and you cannot step away from it. For preparation, you will need a large, deep non-stick pan or an Asian wok.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef