Stir-fried Mongolian vegetables

Prep time: 5 mins     Cook time: 5 mins 

Serves 4-6

 

Stir-fried vegetables Mongolian style that is a perfect side to any Asian dish served with rice. I am featuring it with my Mongolian steak recipe. 

2 garlic cloves, minced

1.5" ginger, minced

1 tsp vegetarian oil

1 Tbsp light soy sauce

1 Tbsp Kecap Manis (or oyster sauce, or hoisin sauce)

1 red bell pepper, sliced

1 cup asparagus, cut into thirds

1 cup broccoli florets, sliced

1. Heat the oil in a frying pan and add garlic and ginger (20 secs). 

2. Add all the vegetables, Kecap Manis and soy sauce and put the lid on. Let it steam through for about 3 to 5 mins depending on how crunchy you would like your vegetables to be.

3. Serve immediately!

Note: the beauty of this recipe is that you can use any vegetables of your choice:

- carrots - either cut into matchsticks or shaved with a potato peeler into long ribbons (it works!),

- bell pepper of any colour,

- runner beans, chopped in half,

- snow peas, 

- broccolini or purple broccolini,

- thinly sliced onions,

- cabbage,

etc.