A light, colorful, and flavorful dish that combines the natural crunch of fresh vegetables with a delicately balanced oriental sauce, between salty and sweet. The velvety texture of the sauce envelops each ingredient, enhancing their aromas and creating a meal that is both comforting and refreshing.

Besides being extremely versatile and easy to prepare, this stir-fry is an excellent way to increase your daily vegetable intake. Perfect for lunch or dinner, this dish can be served with tofu, rice, pasta, or quinoa, transforming into a complete, nutritious meal full of personality, inspired by the vibrant flavors of Asian cuisine.

Stir-fried vegetables with sweet and sour oriental sauce.

Yield: 3 servings

Ingredients:

Vegetables:

• 1 medium sliced ​​onion
• 2 large cloves of garlic, chopped or crushed
• 1 green pepper cut into strips
• 1 red pepper cut into strips
• 1 cup of zucchini cut into thick half-moons
• 1 small head of broccoli separated into florets
• 1 small carrot, peeled and cut into thin strips
• ⅓ cup (80 ml) of water
• 1 1/2 tablespoons of sesame oil

Oriental sauce:

• 3 tablespoons of reduced-sodium soy sauce
• 2 tablespoons of mirin
• 2 teaspoons of maple syrup, agave syrup, or molasses
• 1 tablespoon of corn starch

To finish:

• 2 tablespoons chopped chives
• 1 teaspoon of toasted sesame seeds

Preparation:

1️⃣ Prepare the sauce: In a small bowl, mix the soy sauce, mirin, sweetener of your choice, and cornstarch. Stir well until the cornstarch is completely dissolved. Set aside.

2️⃣ Sauté the vegetables: Heat the sesame oil in a wok or large skillet over medium heat. Add the onion and sauté for about 2 minutes, until lightly golden and fragrant. Add the garlic and stir quickly to release its aromas without burning. Add the carrot, bell peppers, broccoli, and zucchini. Sauté for approximately 5 minutes, stirring constantly, until the vegetables are tender but still crisp. The broccoli should remain a deep green color.

3️⃣ Add the sauce: Add water to loosen the caramelized flavors from the bottom of the pan. Pour in the reserved sauce and mix well to coat all the vegetables. Cook for another 1 to 2 minutes, stirring continuously, until the sauce thickens and acquires a glossy, silky texture.

4️⃣ Finish: Add the scallions and sesame seeds.

Follow-up suggestions:

🔸Plain white rice or rice prepared with coconut milk
🔸Oriental cooked noodles
🔸Brown rice
🔸Cooked quinoa
🔸Cooked edamame

Add protein:

◆ Tofu companies: Cut into cubes, season with soy sauce, garlic and ginger, and grill or bake until golden brown before mixing with the vegetables.
◆ Tempê: Slice or dice and grill until golden brown.
◆ edamame: Add it in the last few minutes of cooking for a touch of color and more protein.
◆ Soy protein cubes: Hydrate, season, and sauté separately before incorporating into the stir-fry.
◆ Chickpeas or white beans: A practical alternative that adds texture, fiber, and protein.

Conservation:

🔹Refrigerator: Keeps for up to 4 days in a sealed container.
🔹Frieza: Up to 1 month.
→ For best results, thaw in the refrigerator the night before consuming.

Possible replacements:

◆ Shoyu: Tamari or coconut amino acids
◆ Mirin: Rice vinegar
◆ Maple syrup: Agave or sugarcane molasses
◆ Corn starch: Potato starch 
◆ Gergelim oil: Avocado or sunflower oil

Nutritional information (per serving - approximately 250 g):

Calories: 115 kcal | Carbohydrates: 15 g | Protein: 3,5 g | Fat: 5,5 g | Fiber: 4,5 g | Sugars: 6 g

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.