FAST Vegetable Stir Fry

Ingredients

• 4 pieces Cremini Mushrooms (Quartered)
• 0.25 piece Red Onion (Roughly chopped)
• 0.75 piece Green Bell Pepper (Roughly chopped)
• 0.75 piece Red Bell Pepper (Roughly chopped)
• 60 g Broccolini (Trimmed, cut into bite‑size pieces)
• 1 can Baby Corn (Drained; use the whole can)
• 1 tablespoon Hoisin Sauce
• 1 teaspoon Dark Soy Sauce
• 1.5 tablespoon Soy Sauce
• 1 teaspoon Black Vinegar
• 1 teaspoon Toasted Sesame Oil (A splash for flavor)
• 1 tablespoon Olive Oil (For sautéing)

Instructions

1. Prep Vegetables

   Quarter the cremini mushrooms, roughly chop the red onion, green and red bell peppers, trim the broccolini and cut into bite‑size pieces, and drain the canned baby corn.

   Time: PT5M

2. Mix Stir‑Fry Sauce

   In a small bowl combine hoisin sauce, dark soy sauce, soy sauce, black vinegar, and toasted sesame oil. Stir until smooth.

   Time: PT2M

3. Sauté Aromatics

   Heat the non‑stick pan over medium heat, drizzle 1 tablespoon olive oil, then add the chopped red onion and both bell peppers. Stir‑fry for 2–3 minutes until they begin to soften and the onion turns translucent.

   Time: PT3M

   Temperature: Medium

4. Add Mushrooms and Broccolini

   Add the quartered mushrooms and broccolini to the pan. Continue stir‑frying for 3–4 minutes until the mushrooms release their juices and the broccolini turns bright green and tender‑crisp.

   Time: PT4M

   Temperature: Medium

5. Finish with Baby Corn and Sauce

   Stir in the drained baby corn, then pour the prepared sauce over all the vegetables. Toss everything together and cook for another 2 minutes, allowing the sauce to coat and thicken slightly.

   Time: PT2M

   Temperature: Medium

6. Plate and Serve

   Transfer the stir‑fry to a serving plate. Serve immediately over freshly steamed white rice.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

22 g

Fat

7 g

Fiber

4 g