Hi, everyone, welcome to Souped Up Recipes. Today we are making stir fry mixed vegetables. It is an easy recipe but i will show you a small trick to make your vegetable taste 10 times better.
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2 lb of the vegetable mix (broccoli, snow peas, carrot, cauliflower, green beans, red bell pepper, cabbage, bok choy)
2 liters of water to blanch the vegetables
1.5 tbsp of salt for blanching the vegetables
1.5 tbsp of oil for blanching
10 cloves of garlic, finely minced
1 tbsp of minced ginger
Black pepper to taste
Salt to adjust the flavor at the end
1/3 cup of water
1 tbsp of cornstarch
Bring 2 liters of water to a boil. Add in 1.5 tbsp of salt and a big drizzle of olive oil. Then blanch the vegetables that take a longer time to cook first, such as broccoli, cauliflower, carrots. Let them cook for a minute. Then add the snow peas and the Bok Choy stems. Continue cooking them for 20 seconds. Take all the vegetables out. Set it aside.
Get your wok ready. Add 2-3 tbsp of cooking oil. Toss in the minced ginger, minced garlic, and red bell pepper, and the cabbage. The reason I didn’t blanch the bell pepper is that I like to keep it fresh and crunchy. Keep stirring them over medium heat for another 20 seconds.
Introduce the blanched veggies back to the wok along with the leafy part of the baby Bok Choy. Keep mixing. Although we used some salt while blanching, we don’t how much sodium that the vegetables actually get so you want to give it a taste and add salt to adjust the flavor. Stir to mix.
Turn off the heat. Toss in some black pepper to taste and pour in some cornstarch water. You have to add the cornstarch water after the heat is off or else it will clump up quickly. Cornstarch water is my little secret. It helps the vegetables to catch those little garlic bits. So your veggies don’t come out bland.
In the video, I serve it with egg fried rice and Mongolian beef – delicious!.