Oriental Veggie Stir-Fry over Rice Noodles

For a long time I have been trying to perfect stir-frying vegetables so that they don’t end up soggy and over-cooked. While Grace and I were at a Japanese restaurant this past winter I had her time how long the chef cooked each vegetable as he prepared our lunch on the grill in front of us. Shortly after our lunch I gave stir frying one more chance and this time I got it right! The vegetables were crisp-tender and adding them to a side dish of oriental noodles and an Asian sauce has made this one of the families favorites.

The first step is to combine the ingredients for the sauce. In a large bowl, mix soy sauce, sherry, brown sugar, cornstarch, and ginger. Set aside.

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Heat oil in large fry pan over medium-high heat. Add onion, stir, and cook for 2-3 minutes, stirring last-minute constantly.

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Add mushrooms and cook for 2 minutes without stirring. Then stir constantly for next minute.

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Stir in garlic and cook for 30 seconds.

Add zucchini and cook for 2 minutes, stirring only last minute.

Pour in sauce and stir to combine.

Add bean sprouts and stir constantly for 1 – 2 minutes, until the sauce is thick. If the vegetables produced too much water while frying, you might need to add another tablespoon of corn starch mixed with 1 – 2 tablespoons water.

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Remove from heat and serve immediately over noodles and garnish with a sprinkling of sesame seeds.

Cooking Note

Frying the vegetables over a medium-high heat for a short period of time is crucial to this dish. If you cook the vegetables longer than the above suggested times, they may turn out mushy and lose much of their flavor. The zucchini and bean sprouts especially are best served when they are still tender-crisp.

This dish is not only perfect as a side, but Grace and I love it for lunch as well. Something this good can stand on its own, and for this I am — Simply Grateful.

Oriental Stir Fry Vegetables over Rice Noodles

  • Servings: Approximately 4
  • Print

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Ingredients

  • 1/2 Cup Soy Sauce
  • 3 Tbsp Sherry
  • 2 Tbsp. Packed Brown Sugar
  • 2 Tbsp. Corn Starch
  • 1 Tbsp. Minced Ginger
  • 3 Tbsp. Peanut Oil
  • 1 Large Sweet Onion, cut into large chunks
  • 2 Medium Zucchini, peeled and cut into 1″ wedges
  • 1 – 8 oz. Package Baby Bella Mushrooms, cut into quarters
  • 2 – 3 Cups Fresh Bean Sprouts
  • 2 Garlic Cloves, minced
  • 3 Scallions, chopped
  • Rice Noodles, cooked according to package directions
  • Sesame Seeds, for serving

Directions

  1. In a large bowl, mix soy sauce, sherry, brown sugar, cornstarch, and ginger. Set aside.
  2. Heat oil in large fry pan over medium-high heat. Add onion, stir, and cook for 2-3 minutes, stirring last minute constantly.
  3. Add mushrooms and cook for 2 minutes without stirring. Then stir constantly for next minute.
  4. Stir in garlic and scallions and cook for 30 seconds.
  5. Add zucchini and cook for 2 minutes, stirring only last minute.
  6. Pour in sauce and stir to combine.
  7. Add bean sprouts and stir constantly for 1 – 2 minutes, until the sauce is thick. If the vegetables produced too much water while frying, you might need to add another tablespoon of corn starch mixed with 1 – 2 tablespoons water.
  8. Remove from heat and serve immediately over noodles and garnish with a sprinkling of sesame seeds.

Cooking Note

Frying the vegetables over a medium-high heat for a short period of time is crucial to this dish. If you cook the vegetables longer than the above suggested times, they may turn out mushy and lose much of their flavor. The zucchini and bean sprouts especially are best served when they are still tender-crisp.

 

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