Spicy Vegetable Stir-Fry

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 813, total fat 56 G., saturated fats 8 G., proteins 14 G., carbohydrates 68 G., fiber 7 G., cholesterol 0 mg, sodium 802 mg, sugar 10 G.

Broccoli, zucchini, bell peppers, and baby corn are stir-fried in a light, sweet and spicy sauce, lightly thickened with cornstarch. Instead of Asian noodles, you can serve thin spaghetti (cappellini) as a side dish. Sprinkle with sesame seeds and enjoy this delicious, richly flavored vegetarian dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Noodles

450 g thin spaghetti
Sesame oil, to drizzle
Lightly salted soy sauce, to drizzle

Stir-fry

0.5 cups lightly salted soy sauce, or to taste
2 tbsp sherry or lightly salted vegetable broth
2 tbsp. l. brown sugar
2 tablespoons cornstarch
2 tablespoons Sriracha sauce (or to taste)
1 tbsp. chopped fresh ginger root
3 tbsp. l. peanut butter
1 onion, cut into large pieces
1 red bell pepper, cut into large pieces
1 yellow bell pepper, cut into large pieces
2 cloves garlic, crushed
2 medium zucchinis, cut into large pieces
1 can (425g) small corn, cobs patted dry and cut in half
1 head of broccoli, cut into florets
Sesame, for serving
2 green onions, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spaghetti pasta, zucchini, sweet pepper, broccoli cabbage, green onions, ginger root, Sriracha sauce, soy sauce, sherry, starch

Cooking the dish according to the recipe:

Noodles:

Bring a pot of water to a boil. Cook the spaghetti according to package directions. Drain, then drizzle the pasta with sesame oil and a little soy sauce and toss in a large bowl.
Stir-fry:

While the pasta is cooking, combine the soy sauce, sherry, brown sugar, cornstarch, Sriracha sauce, and ginger in a bowl. Set aside.

Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring, for 2-3 minutes. Add the garlic and cook for another 30 seconds to 1 minute, stirring constantly. Add the zucchini and stir for another 2 minutes. Add the corn and broccoli and cook for a couple of minutes.
While the vegetables are still firm, pour in the sauce. Stir and cook until the sauce is very thick, another 1-2 minutes. If the sauce is thin, add 1/4 to 0.5 cups of hot water and a little more soy sauce.
Serve the stir-fry over noodles, sprinkled with sesame seeds and green onions.