Welcome to my ultimate Veggie Stir Fry in Garlic Sauce recipe! If you're searching for a quick, healthy, and delicious meal that's perfect for any night of the week, you've come to the right place. This vibrant and flavorful dish is packed with fresh vegetables and coated in a savory garlic sauce that will tantalize your taste buds. Whether you're a seasoned cook or a beginner in the kitchen, my step-by-step guide ensures that you can whip up this nutritious stir fry with ease. Ideal for vegetarians, vegans, and anyone looking to add more plant-based meals to their diet, this Veggie Stir Fry in Garlic Sauce is a must-try. Read on to discover how to make this delightful dish that combines health and taste in every bite.

Happy Cooking!

Servings: 6-8 servings

Prep Time: 30 mins

Cooking Time: 20-30 mins

Total Time: 1 hour

Ingredients: 

Veggies:

• 1 tbsp sesame oil

• 1 tbsp vegetable oil

• 1 medium yellow/white onion cut into big pieces

• 4-5 scallions chopped; greens & whites separated

• 6-7 cloves of garlic minced

• 1 tbsp ginger paste

• 1/2 cup carrots julieened

• 1/2 cup snap peas

• 2/3 cup asparagus cut into pieces

• 2/3 cup baby corn cut into pieces

• 1 cup broccoli florets (blanched, check notes)

• 1/2-1 tbsp lime juice

Sauce:

• 1/2 cup dark soy sauce

• 2-3 tbsp sriracha as per taste

• 2-3 tbsp chili garlic sauce

• 1 tbsp vegetarian oyster sauce

• 1-2 tsp salt as per taste

• 1/2 tsp white pepper

• 1/2-1 tsp chili flakes

• 1/4 tsp ajinomoto (optional)

• 1-1.5 cups water

• 3 tbsp corn starch

Directions: 

1. Sauce: In a mixing bowl, add all the ingredients for the sauce. Whisk it well till combined and keep aside.

2. Cook: Place a saute pan, ideally a wok (i used a carbon steel wok to keep it crunchy and cook on high heat) on medium-high heat. The heat tolerance depends on the pan you are using. Ideally, use a pan that can handle high heat.

3. Once warm, add sesame oil and vegetable oil.

4. Once the oil is warm, add the whites of the scallions, onions, garlic and ginger. Cook for 2-4 minutes till translucent and fragrant.

5. Add the asparagus, carrots, and snap peas. Saute for 3-4 minutes till the caroots start to soften.

6. Add babycorn and cook for 2-3 minutes.

7. Add the blanched broccoli and cook for 2 minutes.

8. Add the sauce mixture and cook for 3-5 minutes. The sauce should thicken and coat the veggies. Taste the sauce for salt and spice. Add water if the sasuce becomes too thick or ypu want it saucier.

9. Add the greens of the scallions, and lime juice and mix.

10. Serve with noodles or rice. My favorite way to enjoy this is with boiled white rice.

Notes/Tips:

• Use as many veggies as you want and like.

• Cooking the veggies on high helps to keep the veggies crunchy.

• Ideally, you want to cook the veggies immediately and serve them without reheating them.

• Veggies like cauliflower and broccoli needs to be blanched before cooking. In a pan add some water to boil. Once it comes to a boil, prepare a large bowl with ice water. When it comes to a boil add the broccoli florets. Let it boil for 2-3 minutes. The broccoli florets should still be firm but fork tender. Transfer the florets to the ice water and let it sit for a minute. Drain the florets and keep aside.

• You can use whatever veggies you like. Add the veggies as per the cooking time it takes. For eg- carrots and asparagus take longer to cook so they are added first, whereas the blanched broccoli takes less time so it is added last.