A couple of weeks ago, just after the Holi weekend, I found myself with a huge stash of beers in the refrigerator. All I needed was a nice, spicy meal to enjoy with the beers while catching up on my Netflix list. That’s when stir-fried vegetables came to the rescue, as they sounded like the perfect combination for a satisfying lunch that is both delicious and nutritious and that too Kung-pao style with a nice crunch of peanuts.
How did I prepare it? I added some tofu to the veggies for a protein-packed meal and paired it with rice to balance the carbohydrates. My recipe is super easy and doesn’t require any fancy sauces to achieve that restaurant-style taste. With just a few ingredients and minimal time, you can have a delicious meal ready for the whole family.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: for 2
Ingredients:
Bell Pepper – 30 gm
Broccoli – 20 gm
Cabbage – 30 gm
Carrot – 20 gm
Zucchini – 30 gm
Green chillies – 5 gm
Peanuts ( skinned & unsalted ) – 10 gm
Tofu – 150 gm ( optionally can use Paneer )
Garlic ( chopped ) – 1 tbsp
Sesame oil – 30 ml
Ginger ( finely sliced ) – 1 tsp
Chinese Five Spice powder – 1 tsp
Red Sichuan Peppercorns – 1/2 tsp ( You can use black Peppercorns as optional )
Soy sauce – 2 tbsp
Black bean sauce ( optional ) – 1 tbsp
Sweet Chilli sauce – 2 tbsp
Chilli oil – 1 tsp
Vegetable stock – 120 ml
Salt – to taste
Method:
1 ) Wash and cut the vegetables. Set aside.
2 ) Heat oil in a wok or pan. Add garlic, chillies, ginger, Peanuts and tofu & stir-fry on high flame for 2 to 3 minutes.
3 ) Reduce flame. Add the Vegetables, and the remaining spices and stir-fry for another 2 minutes on high flame.
4 ) Add the sauces, chilli oil & vegetable stock. Add salt. Cook on high flame for five minutes. Remove from flame and serve hot paired with rice.
P.S.: I have used whatever vegetables I laid my hands on. Feel free to use veggies of your choice for a healthy bowl.
