Recipe: Extra Veggie Stir-Fry
So we’ve sort of been on an Asian food kick lately, and I’m 100% ok with it. Asian food, be it of the Japanese, Chinese, Korean or Indian variety (or any other variety), is generally really easy to put together and tends to be quite healthy if you pay attention to what ingredients you’re using. I love the abundance of spices and veggies and the tendency to yield leftovers.
A few days ago we basically sautéed a million vegetables together, tossed them in a homemade sesame ginger dressing with some ramen noodles and called it a day. Here you have it, Extra Veggie Stir-Fry!
The recipe below is less a recipe than a guideline. Add whatever veggies you want and use whatever veggies you want; what really ties this together is the Sesame Ginger Dressing. I originally introduced you to this dressing in my Chilled Asian Salad recipe, but I think it’s so versatile that it could be used in a variety of different dishes. Enjoy, and I’ve love to hear about your favorite veggies for stir-fry in the comments below!
2 cloves garlic, finely minced
2 T. red onion, finely minced
1 1/2 T. ginger, finely chopped
1/4 c rice vinegar
1 1/2 t. Dijon mustard
1 t. brown sugar
3 T. honey or agave nectar
1 T. soy sauce
1 t. sesame oil
1 t. sriracha
2 T. black sesame seeds
2 T. white sesame seeds
1/3 c. EVOO
1/3 c. grapeseed oil
2 packs ramen, cooked w/out flavor packets
Assorted vegetables; we used edamame, mushrooms, broccoli, yellow onion, fresh ginger, napa cabbage and shredded carrots
Green onions and pickled red onions* to garnish
1) To make the dressing, combine all ingredients except the ramen noodles and assorted veggies (obviously) in a jar and shake well. Allow to refrigerate until you’re ready to use.
2) Cook the noodles according to package directions and set aside.
3) Heat a bit of sesame oil in a large pan or wok over high heat. You want the pan to be as hot as possible before adding the vegetables. Once the pan is ready, add the veggies and sauté until they’ve reached your desired consistency.
4) Pour the noodles and dressing into the pan with the veggies and toss well to combine. Serve topped with pickled red onions and fresh green onions, if desired.
*To make the pickled red onions, combine one thinly sliced red onion in a jar with 1/2 c. rice vinegar and a pinch of salt + sugar. Cover the onions with water and allow to sit in the refrigerator for at least an hour.