Vegetable Stir-Fry With Rice Recipe

About this recipe

A quick and flavorful dinner option featuring tender halal chicken stir-fried with vibrant vegetables in a savory sauce. Perfect for solution seekers looking for a wholesome and satisfying meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 200 g Orange Carrot (Gajar)
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Broccoli Florets
• 125 g Cremini Mushroom
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 100 g Zoff Garlic Powder
• 1 kg Rice

Instructions

1. 1. Heat 1/4 cup of vegetable oil in a large skillet or wok over medium-high heat.
2. 2. Add 8 chopped spring onions, 1 cup of sliced carrots, and 1 diced bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables begin to soften.
3. 3. Push the vegetables to the side of the skillet or use a wok's holding shelf if available. Add 2 cups of sliced cremini mushrooms to the center of the skillet.
4. 4. Stir-fry the mushrooms for 5-7 minutes until fully cooked and tender.
5. 5. Add 1 cup of broccoli florets and 2 cups of sliced fresh mushrooms to the skillet. Stir-fry for another 3-4 minutes until the broccoli is tender-crisp.
6. 6. In a small bowl, mix 2 teaspoons of garlic powder, 3 tablespoons of cornstarch, 1/4 cup of soy sauce, and 2 cups of water. Stir until smooth.
7. 7. Pour the sauce mixture into the skillet and stir well to coat all the ingredients. Cook for 2-3 minutes until the sauce thickens.
8. 8. Serve the stir-fried vegetables hot over steamed rice.