Quick Vidalia Onion Stir-Fry Recipe Kit Recipe

About this recipe

Looking for a quick and flavorful dish? Our Quick Vidalia Onion Stir-Fry Recipe Kit combines the natural sweetness of onions with the vibrant crunch of bell peppers, carrots, and broccoli, all brought to life with the warm, aromatic notes of ginger and the rich depth of dark soy sauce. Finished with a touch of sesame oil and a sprinkle of table salt, this stir-fry is a simple yet satisfying option for any meal. Perfect for busy weeknights or as a healthy addition to your table, this recipe is both vegetarian and gluten-free, making it a versatile choice for a variety of dietary needs. With just a handful of fresh ingredients and easy-to-follow steps, you can whip up a delicious, budget-friendly dish in no time. Order now on the AnyFeast website or app and enjoy the perfect balance of flavor, freshness, and convenience in every bite!

Ingredients

• loose Ginger
• 500 g Onion
• 250 g Carrot
• - Bell Peppers
• 1 pc Broccoli
• 200 ml Sesame Oil
• 90 g Dark Soy Sauce
• 200 g Table Salt

Instructions

1. 1. Gather all ingredients: 2 large sweet onions (or any sweet onion), 1 bell pepper (any color), 1 medium carrot, 1 cup broccoli florets, 2 cloves garlic, 1-inch piece of ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce (optional, skip for veg), 1 tsp sesame oil, 1 tbsp cooking oil, 1 tsp cornstarch mixed with 2 tbsp water (slurry), and salt and pepper to taste.
2. 2. Prepare the vegetables: Thinly slice the onions, bell pepper, and carrot. Cut the broccoli into small florets. Finely mince the garlic and grate the ginger.
3. 3. Heat a large wok or skillet over medium-high heat. Add the cooking oil and let it heat for 30 seconds.
4. 4. Add the minced garlic and grated ginger to the hot oil. Sauté for 15-20 seconds until fragrant, being careful not to burn them.
5. 5. Add the sliced onions to the wok and stir-fry for 2-3 minutes until they start to soften and become translucent.
6. 6. Toss in the sliced bell pepper, carrot, and broccoli florets. Stir-fry for another 3-4 minutes until the vegetables are tender yet crisp.
7. 7. In a small bowl, mix the soy sauce and sesame oil. Pour this mixture over the vegetables in the wok and toss well to coat evenly.
8. 8. If using, add the oyster sauce and stir to combine. Skip this step for a vegetarian version.
9. 9. Give the cornstarch slurry a quick stir and add it to the wok. Stir-fry for 1-2 minutes until the sauce thickens and coats the vegetables.
10. 10. Taste and adjust seasoning with salt and pepper if needed.
11. 11. Remove the wok from the heat and transfer the stir-fry to a serving dish.
12. 12. Serve hot with steamed rice or noodles. Garnish with sesame seeds or chopped spring onions if desired.