My absolute favorite dish to order whenever I get Chinese takeout is veggie stir fry. I love the tangy sauce and simplicity of the meal. It also tastes even better as leftovers the next day! I realized, though, that I was buying a dish that I could easily make at home! This quick vegetable stir fry is perfect for the end of the week when you need to get rid of the vegetables in your fridge and don’t feel like spending an hour preparing dinner.
It will take you less than thirty minutes to complete this dish and make enough for four servings. If you’re solo or make a larger batch, you can put the leftovers in a container and keep them in the fridge for a couple of days. Each serving is 273 calories and gives you about 45 grams of carbohydrates, 6 grams of protein, and 8 grams of fat.
The sauce is made out of tahini, white miso paste, and sesame oil. Tahini is a paste made out of sesame seeds, while miso is made from soybeans. There are different colored miso pastes, like white, red, and yellow, which signify salt and flavor complexity levels. White is the lightest out of the three, so it won’t overpower the sesame flavor profile.
When you finish cooking this stir fry, remember to take a picture and post it on your social media. Tag me @jennyleeisme so I can see it too! Pin this recipe and share it with your friends and family. Let me know below what you think of the recipe and what other kinds of dishes you want to see!
QUICK VEGETABLE STIR FRY
Ingredients
For the sauce
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon white miso paste
- 1 lime juiced
For the stir fry
- 6 ⅓ oz rice noodles (180g)
- 1 teaspoon sesame oil
- 1 carrot large, spiralled
- 1 zucchini spiralled
- ½ cup green peas frozen
- 1 teaspoon sesame seeds
- coriander to serve
Instructions
- Pre-heat the oven to 400°F(200°C).Place the cut aubergine into a baking dish and drizzle with 1 tablespoon olive oil and season with salt. Cook in the oven for 40 minutes until soft.
- In the meantime, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
- Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft—then add in the mixed herbs, tomato puree, and cook for another 2 minutes.
- Next,add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the aubergine is ready.
- Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.
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