Oil-less stir fry.

Vegetable stirfryIs that even…possible? Well yes, yes it is, my friends. Steamed vegetables + sauce + toss. Vegetable “stirfry”. Easy as pie.

A plethora of random, leftover vegetables. My body craving any sort of green, nutritious food. Hello, stirfry. But not the typical stirfry that’s packed with oil. Shall we call this a stir…toss?

Stirfry is the perfect dish to make when you want to get rid of leftovers. Leftover vegetables? Leftover meat? Tofu? Rice? Noodles? It’s the perfect weeknight dinner that can be whipped up in a jiffy. All you need is produce + a wok + sauce of choice.

For this particular stirfry, it consisted of broccoli, some cabbage, yellow and orange peppers, cilantro and celery. And to complete the healthy circle, I also made some mixed brown and wild rice. Glad to say that my kitchen is 100% white-free (er, besides the all purpose flour that is basically essential in some of my recipes). Hurray!

For sauce, I used a mixture of hoisin, oyster, and miso paste. The measurements are, of course, approximations since I never measure during cooking. I always “eyeball” it so please adjust to your liking.

Steam. Sauce. Toss. Enjoy!
Vegetable stirfry Vegetable stirfry Vegetable stirfry Vegetable stirfry Vegetable stirfry Vegetable stirfryVegetable “stirfry”

What you’ll need:
– 2 heads broccoli, chopped into pieces, stems included
– 1/8 cabbage, sliced
– 2 yellow and/or orange peppers, sliced
– 3 stalks celery, sliced
– 1/2 cup water
– 2 tbsp shiro (white) miso paste
– 1 tbsp hoisin sauce
– 1 tbsp oyster sauce
– 1 tsp ground black pepper
– Fresh cilantro springs (optional)

What you’ll need to do:
1. Once your vegetables are all chopped uniformly, transfer to a large wok.
2. Over medium-high heat, add the water to wok and cover. Let the vegetables steam until desired done-ness (I usually go for around 5 minutes or until the vegetables are vibrant in colour).
3. There should still be a small pool of liquid at the bottom. If not, add a little bit of water. You want to mix the miso paste with this remaining water until it is thoroughly combined.
4. Add your hoisin and oyster sauce. Toss!
5. Serve over brown and wild rice or noodles with cilantro sprigs on top. Makes 6-8 servings.


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