| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 7g | 1g | 20g |
| sugars | fibre | protein | salt |
| 10g | 5g | 4g | 0.8g |
Why I Love Filipino Stir-Fried Mixed Vegetables
The crisp mountain air of the Rockies gives one quite an appetite, and the Filipino Stir-Fried Mixed Vegetable dish serves as a delightful reprieve. The grandeur of highlands peaks is met by the vibrant medley of vegetables in this recipe, pairing well with the robust depth of my traditional game meat dishes. The varicolored spectacle mirrors an alpine meadow in autumn – colorful, inviting, and teeming with vitality.
A Taste of the Philippines Meets the Rockies
The Stir-Fried Mixed Vegetable dish is a Filipino classic that brings both the beauty and bounty of the archipelago to your kitchen. The hearty and satisfying blend of vegetables makes for a delightful concoction that’s simultaneously light and nourishing – a much-needed respite from heavier mountain fare.
I must give credit where it’s due: this thoughtfully balanced dish was inspired by my partner Gordon’s Filipino heritage. His love for the vibrant flavors of his home cuisine has significantly influenced my culinary journey. And truly, it is a joy to see how well this gem of Filipino cuisine pairs with Colorado’s wild game or flavorful trout dishes.
Ingredients Working Together
In this recipe, each vegetable adds its unique touch to the overall flavor, reminiscent of the way individual plants contribute to a rich ecosystem. Crisp broccoli florets, tender baby corn, crunchy green beans, and sweet bell peppers come together to create a melody of textures and flavors. Furthermore, the rich umami notes derived from the oyster and soy sauce create a delicious contrast to the sweetness of the vegetables, while the hint of sugar (optional to use) rounds off the dish with a subtle sweetness.
Looking for a pairing? This versatile dish can complement a variety of entrees. Try it next to a classic Chicken Adobo, or perhaps a pan-seared trout for those preferring a lighter option. This Stir-Fried Mixed Vegetable dish celebrates diversity, colors, and a multitude of flavors – much like the Rocky Mountain highland bloom that forms the backdrop of Gordon’s and my precise food preferences.
What You’ll Need
- 2 cups broccoli florets
- 2 cups carrot, sliced
- 2 cups bell pepper, sliced
- 1 cup green beans, sliced
- 2 cups baby corn
- 1 cup snow peas
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 1/2 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch, dissolved in 3 tablespoons water
- 1/2 teaspoon black pepper
- 2 tablespoons sugar (optional)
Method
Step One
In a large skillet or wok, heat the 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the minced garlic and chopped onion. Sauté until the onion becomes transparent and the garlic fragrant.
Step Two
Add the broccoli florets, sliced carrots, sliced bell peppers, sliced green beans, baby corn, and snow peas to the skillet. Stir-fry the vegetables until they are tender but still crunchy, about 5 to 7 minutes.
Step Three
In a small bowl, combine the oyster sauce, soy sauce, dissolved cornstarch in water, black pepper, and sugar (if using). Mix well until everything is well combined.
Step Four
Pour the sauce mixture into the stir-fried vegetables. Continue to stir-fry over medium heat until the sauce begins to thicken and coat the veggies, which should take about 2-3 minutes.
Step Five
Once the vegetables are well coated with the thickened sauce, remove the stir-fry from the heat. Serve it hot as a side dish to complement your preferred main course.
