Another stir fry is on the menu today, by now you should know that I like stir-fry Stirfry is easy to go recipe for when I am in a hurry to whip up something for my crews. You can you any vegetable you have at home and before you know it your delicious meal is ready in a blink of an eye. If you want some spice, feel free to add.Let’s get started.
- 24 Ounces Mushroom (sliced)
- 1 Cup Baby Carrot (sliced)
- 1 Pound Broccoli (Blanched)
- 1/4 Cup Teriyaki sauce
- 1/8 Cup Vegetable Oil (or your choice)
- 1 Onion (sliced)
- 1 Teaspoon Ginger powder
- 1 Glove Garlic (minced)
- 1 Teaspoon Onion powder
- Seasoning cube
- Dash of sesame oil
Blanch broccoli and set aside.
To blanch broccoli:
Bring water to a boil in a pot and add broccoli to it for about 1-2 minute or thereabouts, you notice the broccoli's color changes to brighter green and crispier. Remove and pour in ice cold or just cold water to stop the cooking process. Drain and set aside.
In a skillet over a high heat and heat the vegetable oil.
Throw in the sliced onions, garlic, ginger and onion powders. Saute for a few minutes.
Add carrot (the tougher vegetable goes in first)and cook for a few minutes.
Add mushroom and seasoning cube, don't add salt yet because the sauce contains salt. Make sure you're stirring as you add all the ingredients.
Cook for about 2-3 minutes (depending on the size of the mushroom)
Add broccoli and stir.
Pour in the teriyaki sauce, mix and check for salt, cook for about 2-3 minutes. Adjust the seasoning and drizzle sesame oil over it.
Vegetables Stir Fry with Teriyaki is ready.
Serve and chow down by itself or eat with your favorite.