| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 368 | 14g | 2g | 59g |
| sugars | fibre | protein | salt |
| 27g | 9g | 11g | 1.36g |
There’s something about the Carolae Stir Fry with Mixed Vegetables that evokes an essence of home. Perhaps it’s the colorful array of fresh, hand-picked vegetables that dance across the palate, or maybe it’s the satisfying crunch that pays homage to the remarkable textures encapsulated within Californian produce. Either way, this dish represents a beautiful harmony of cultures on your plate.
Creativity Unleashed: Gujarat Meets West Coast
The beauty of fusion dishes, especially exemplified in Carolae Stir Fry with Mixed Vegetables, is how they symbolically celebrate the blending of cultures. This stir-fry is reminiscent of my childhood in Gujarat, where vegetable curries were a staple. The use of vibrant bell peppers, zucchini, broccoli and carrots comes straight from the heart of my upbringing. Yet, it carries the pride of California – a place that fully awakened my appreciation of organic, locally-sourced ingredients
The Power of Plants: A Nutrient-Rich Masterpiece
This stir-fry is not just remarkably delicious; it’s also a powerhouse of nutrients. The bouquet of ingredients helps to support a strong immune system, while packing a potent antioxidant punch. The snap peas offers vital vitamins K and C, bell peppers are high in vitamins C and A, and both mushrooms and broccoli contribute to the wholesome fibre content of this dish. It’s simply nature’s health boost on a plate!source
I truly believe that food is the greatest bridge between cultures and people. In similar vein, the Carolae Stir Fry with Mixed Vegetables paves the way for cross-cultural culinary exploration. This dish pairs well with Cilantro Lime Rice or can be enjoyed on its own for a lighter meal. Enjoy!
What You’ll Need
- 2 tablespoons of vegetable oil
- 1 cup of chopped onions
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium-sized carrots, sliced
- 1 zucchini, sliced
- 1 cup of broccoli florets
- 1 cup of snap peas
- 1 cup of mushrooms, sliced
- 1 ripe Mango, cubed
- 1 cup of fresh Pineapple chunks
- 2 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of cornstarch
- 1/2 cup of water
- 1 tablespoon of sesame seeds
- Salt and pepper to taste
- Cooked rice for serving
Method
Step One
Heat the vegetable oil in a large wok or skillet over medium heat.
Step Two
Add the chopped onions and minced garlic to the heated oil, sauté until the onions become translucent.
Step Three
Add the chopped red, green, and yellow bell peppers to the pan. Sauté the peppers until they start to soften, for about 5 minutes.
Step Four
Add in the sliced carrots and zucchini, continue to sauté until the vegetables begin to soften. This should take about 5 minutes.
Step Five
Add the broccoli florets, snap peas, and sliced mushrooms to the pan, cook for another 5 minutes, stirring occasionally.
Step Six
Add the cubed mango and fresh pineapple chunks to the pan and stir to combine.
Step Seven
In a small bowl, mix together the soy sauce, hoisin sauce, brown sugar, and cornstarch until the cornstarch is completely dissolved.
Step Eight
Pour the soy sauce mixture over the cooked vegetables, stirring well to combine. Cook for another 2-3 minutes until the sauce has thickened.
Step Nine
Stir the water into the pan and cook until the sauce is thickened to your preference. This should take another 2-3 minutes. If the sauce gets too thick, simply add a bit more water.
Step Ten
Season the stir fry with salt, pepper, and sesame seeds. Stir well to combine all the flavors.
Step Eleven
Serve the stir fry hot over cooked rice.
