| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 175 | 8g | 1g | 25g |
| sugars | fibre | protein | salt |
| 10g | 7g | 5g | 1g |
Among the colorful spectrum of dishes I’ve had the pleasure to whip up, the Vegetable Hummingbird Stir Fry has a special significance. Being a born-and-bred New Yorker, I’ve cultivated a deep appreciation for how food unites diverse cultures and personalities. This recipe perfectly encapsulates the fusion of flavors and vibrant colors that are synonymous with the bustling energy of NYC, much like its bustling Broadway scene where I find my other passion.
Fusion of Flavors
Stir fry dishes have always been a favorite of mine due to the freedom and creativity involved. Much like a finely orchestrated play, the cooking process in itself is engaging, dynamic and ultimately rewarding. The Vegetable Hummingbird Stir Fry is no different. It’s a careful symphony of hummingbird fruits, varied colored bell peppers partnered with zucchini, yellow squash, thin carrot strips and thinly sliced onion, everything held together by the warm notes of garlic and harmonious blend of soy sauce and honey.
Pairing with Perfection
As far as pairings go, a light Chardonnay or fresh Riesling would complement the Vegetable Hummingbird Stir Fry extremely well. On the plate, consider adding a chilli tofu or lemongrass chicken for those wanting an added protein.
Health Benefits
Aside from its captivating taste, another reason I love the Vegetable Hummingbird Stir Fry is for its health benefits. Hummingbird fruits are high in Riboflavin, aiding in cellular growth and function. The rainbow of bell peppers are packed with Vitamin C, bolstering your immune function, and the zucchini and squash are a great source of dietary fiber. Even our flavour aids, garlic and onion, come with their list of health bonuses including improved cardiovascular health and boosting of the immune system.
In the end, each recipe is a story with its unique confluence of flavors, colors, and memories. For this New Yorker, the Vegetable Hummingbird Stir Fry certainly holds a special place. It echoes with diversity, innovation, and the subtle delight of everyday life in the Big Apple – almost a direct imitation of my city, my stage.
What You’ll Need
- 2 Hummingbird fruits, peeled and core removed
- 2 Carrots, peeled and cut into thin strips
- 1 Red bell pepper, seeds removed and cut into strips
- 1 Green bell pepper, seeds removed and cut into strips
- 1 Yellow bell pepper, seeds removed and cut into strips
- 1 Zucchini, ends trimmed and cut into thin strips
- 1 Yellow squash, ends trimmed and cut into thin strips
- 1 Onion, peeled and thinly sliced
- 3 Cloves of garlic, peeled and minced
- 3 Tablespoons of soy sauce
- 1 Tablespoon of honey
- 2 Tablespoons of olive oil
- Salt and pepper to taste
- Cooked rice or noodles (for serving)
Method
Step One
Begin by preparing all your vegetables: Peel and core the hummingbird fruits, peel and cut the carrots into thin strips, remove the seeds and cut the bell peppers into strips, trim the ends and cut the zucchini and squash into thin strips, thinly slice the onion, and mince the garlic.
Step Two
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once the oil is heated, add the minced garlic and sliced onion to the skillet. Sauté until the onions become translucent and the garlic is aromatic.
Step Three
Add the prepared bell peppers, zucchini, squash, carrots, and hummingbird fruits to the skillet. Stir everything together to combine well, then season with salt and pepper to your preference. Continue to cook the vegetables for about 5-7 minutes, or until they are crisp-tender.
Step Four
Add 3 tablespoons of soy sauce and 1 tablespoon of honey to the skillet, stirring well to ensure all the vegetables are evenly coated in the sauce.
Step Five
Remove the skillet from heat and let the stir fry cool down a bit before serving. Serve the vegetable stir fry over a bowl of cooked rice or noodles. Enjoy your Vegetable Hummingbird Stir Fry.
