I absolutely love this dish. Actually Asian Vegetable Stir Fry is one of my favorite meals ever! It’s light and healthy and it DE-LI-CIOUS. I used to eat it at A.F.C. Thang Long. Now I’m doing it at home.
1 Tablespoon sesame oil
2 Tablespoon olive oil
1 cup broccoli florets
1/2 large red bell pepper, sliced into strips
1 clove garlic, minced
3/4 cup julienned carrots
6 fresh shiitake mushrooms, sliced into slivers
1 cup cabbage, shredded
3 Tablespoons low-sodium soy sauce
1 cup zucchini, sliced
2 onions, sliced
1 small chili
4 tsp. sesame seeds
salt & paper
1. Stir fry the chicken first. Put a large skillet or wok on a medium heat. Once once olive oil is heated, carefully transfer the chicken breasts to the pan. Cook them for about 5 minutes on each side.
2. Combine onions, broccoli, bell pepper, zucchini, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms and cabbage and 3 Tablespoons low-sodium soy sauce and stir fry for 2 minutes.
3. Serve alone or over rice or noodles.