| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 112 | 5g | 1g | 13g |
| sugars | fibre | protein | salt |
| 6g | 3g | 3g | 0.6g |
There’s a unique magic that comes alive when you mix tradition with a touch of originality. This is what drew me to create the Purple Bauhinia and Vegetable Stir-fry. Being raised in an Atlanta home filled with the harmonious blend of Southern warmth and the fiery spirit of West African flavors gave me a distinctive palette. Infusing this heritage into a vibrant and healthy dish is my ultimate expression of culinary love.
The Heart and Soul of the Dish
What makes the Purple Bauhinia and Vegetable Stir-fry so special? It’s not just a vibrant medley of flavors; it’s a salute to the garden’s bounty and a celebration of fresh, wholesome ingredients. Purple Bauhinia petals are the shining stars here—delicate yet resilient, they bring an exotic touch to the familiar comfort of a stir-fry.
Aside from their beautiful hue and subtle taste, Purple Bauhinia petals are packed with antioxidants, which can aid in reducing inflammation and promoting overall health. Combine this with a range of colorful vegetables such as red and yellow bell peppers, snap peas, and baby corn, and you have a dish that’s not only pleasing to the eye but incredibly nutritious.
A Burst of Flavor with Every Bite
The interplay of fresh ginger, garlic, and lime juice provides a tangy zest that dances on your tongue. Soy sauce and a hint of honey balance the flavors, offering a savory-sweet finish. The textures are equally captivating—from the crunch of snap peas to the velvety softness of the Purple Bauhinia petals. It all comes together so effortlessly, yet each bite keeps you craving more.
For those who cherish quick, versatile meals, this stir-fry is akin to popular dishes like veggie lo mein or even a simple vegetable sauté. It pairs wonderfully with a serving of steamed jasmine rice or even quinoa, adding a rich, grainy contrast to the crisp vegetables.
So why do I love this recipe? It’s a perfect reflection of my journey—a harmonious blend of diverse cultures brought to life through food. It’s healthy, easy to prepare, and most importantly, it’s a delightful symphony of flavors that will make your taste buds sing.
What You’ll Need
- 2 cups Purple Bauhinia petals, washed and dried
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 cup baby corn, halved
- 1 medium carrot, julienned
- 4 green onions, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 lime, juiced
- Salt and pepper to taste
- Sesame seeds for garnish
Method
Step One
Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
Step Two
Add the minced garlic and grated ginger to the skillet. Sauté for about 1 minute until fragrant.
Step Three
Add the sliced red and yellow bell peppers, snap peas, baby corn, and julienned carrot to the skillet. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Step Four
Toss in the chopped green onions and Purple Bauhinia petals. Stir-fry for an additional 2-3 minutes, ensuring the petals are evenly distributed among the vegetables.
Step Five
Pour in the soy sauce, honey, and lime juice. Stir well to coat the vegetables and flowers evenly. Season with salt and pepper to taste.
Step Six
Continue to stir-fry for another 2 minutes until everything is well combined and nicely glazed.
Step Seven
Transfer the stir-fry to a serving dish. Garnish with sesame seeds before serving.
