Vegetarian stir fry recipe

Vegetarian Stir Fry Recipe

There are those who prefer stir fried vegetables than others who love meat and or protein in their stir fries.  Vegetarian stir fry recipes are commonly designed by nutritionist to encourage the individual to refrain from taking so much fat and salt in your body.  These recipes are balanced according to the nutritional needs of the human body and are favorably tasteful enough for the diner.  

This 30 minute vegetarian stir fry is a side dish version which is both colorful and fresh tasting.  If you want to make it the main dish, just add two cups of cooked chicken to make it an instant main dish for the entire family.  This recipe is designed for 4 servings and can be prepared in 30 minutes. 

INGREDIENTS:

• ½ cup dry sherry
• 2 tablespoons vegetarian oyster sauce or oyster sauce
• 2 teaspoons toasted sesame oil
• ¼ teaspoon salt
• 1 tablespoon cooking oil
• 3 medium carrots, cut into thin bias slices (1 1/2 cups)
• 2 medium stalks celery, cut into thin bias slices (1 cup)
• 4 ounces fresh shiitake mushrooms, stem removed and sliced (1 ¾ cups)
• 1 medium red or green sweet pepper, cut into thin bite size strips (1 cup)
• 3 green onions, cut into ½ inch pieces
• 3 cups hot cooked steamed rice
• 1 green onion, thinly sliced (optional)
• 1 tablespoon toasted sesame seeds

PROCEDURE:

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• For the sauce; in a small bowl, combine sherry, oyster sauce, sesame oil and salt.  Stir to mix. Set aside.
• Pour cooking oil in a wok or a 10 inch non stick skillet.  (Add more oil as necessary during cooking.) Preheat the wok over medium high heat.  Once the oil starts to smoke, add carrots and stir fry for about 1 minute.  Then you can add the celery and the mushrooms and stir fry again for another 2 minutes.   Then add the sweet pepper and the 3 green onions and stir fry fro 1 ½ to 2 minutes more or until vegetables are crisp tender.  Remove the wok or skillet from the heat.  
• Stir in the sauce.  Slowly and carefully add sauce to the wok or skillet.  Return the wok to the heat.  Cook and stir until bubbly.  Cook and stir 1 to 2 minutes more until the sauce is slightly thickened.  Test taste the dish and adjust your taste according to your desire.  
• Remove the vegetables to a clean platter and sprinkle with the remaining 1 t5hinly sliced green onion, if you like, and toasted sesame seeds.  Serve immediately while it is hot with the steamed cooked rice.   This can make about 4 servings.

NOTATION: To toast the sesame seeds, spread a thin layer in a shallow baking pan.  Bake in a 350 degree F oven for 7 to 10 minutes or till light brown, stirring once or twice.  

This vegetable stir fry recipe is very easy and quick to prepare.  Just make sure you have that sesame oil at home to do the trick. Enjoy and please continue to cook.

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