Note: This goes extremely well with rice, so I recommend cooking up some brown rice to go with these vegetables.
(Yields: 3 bowls, Serving: 3, Prep time: 20 mins, Cook time: 15 mins)
- 2.5 tablespoon olive oil (divided use)*
- 1 large purple onion
- 1 carrot
- 2 cup broccoli florets
- 2 cups cabbage
- 5 mushrooms
- 1/4 red chilli pepper
- 3 garlic cloves
- 1 scallion
Stir Fry Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon white wine
- 1 tablespoon red wine
- 1 teaspoon corn starch
- 1 tablespoon miso paste (brought from Asian grocery stores)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon white sesame seeds
- 1/4 teaspoon paprika
- A sprinkle of ground pepper
Chop onions, carrots, broccoli, cabbage, mushrooms, chilli pepper, garlic cloves and scallion.
(So it looks something like this)
Mix the stir fry sauce by combining the soy sauce, white wine, red wine, corn stage, miso, ground ginger, white sesame seeds, paprika and ground pepper in a bowl.
Add 1.5 tablespoon of olive oil into the frying pan and saute onions for about 10-15 minutes until they are slightly golden brown.
Meanwhile, boil some water (enough to cover a large bowl) either on the kettle or in a pot.
Combine the chopped carrots, cabbage and broccoli florets in one large bowl.
Pour boiling hot water over the carrots, cabbage and broccoli. Close the lid and let it sit for a couple of minutes.
Drain the hot water and then pour cold water over.
Wait another minute or two and drain. Set this aside for later use.
Once onions are ready, remove them from the frying pan.
Add the remaining 1.5 tablespoon of olive oil in the pan and add the scallions, garlic and chilli pepper.
Saute for about a minute.
Add the drained carrots, broccoli, cabbage mix into the frying pan.
Then, add the mushrooms and stir for a further minute.
Finally, add the cooked onions and stir fry sauce in and saute on high heat for about 5 minutes.
Serve on its own or with rice.