Today’s post was supposed to be about paneer wraps, I was already writing the blog in my head and BAM! inspiration and hunger happens! It’s only Tuesday and already I am wishing it was the weekend; exams, research assignments and work really suck the life out of you. And that is why we cook! (good food)
We literally just ate this about 30 minutes ago, so this recipe is fresh off the stove top. (bad joke, I know)
Easy Asian Stir Fry
4 cloves of garlic- thinly sliced
A quarter of a cabbage (we had a small cabbage, so you may need to use even less if you have a larger cabbage)- chopped
Soy Sauce (Kikkoman)
Sweet and Sour Sauce (Kikoman)
Hot Chili and Garlic sauce/ Sriracha
1. Heat a pan/wok to medium heat and add about 2 tbsp oil (you can even try a different oil like peanut oil, I’ve never tried it but I’m sure it would alter the taste).
2. Once the oil is hot enough, put in the cabbage and garlic. Let the cabbage cook for about 2-3 minutes, but remains crunchy.
3. Add rest of the vegetables. While the vegetables cook, in a separate small bowl, mix the soy sauce, sweet and sour sauce and chili and garlic/ sriracha sauce according to your tastes. I mixed the sauces in a 1/3 measuring cup, adding more chili sauce and soy sauce with a hint of the sweet and sour sauce.
4. Add the sauce to the cooking vegetables and stir it all in. Make sure the vegetables do not become too soft, they need to stay crunchy!
Serve hot with rice.
I put more sauce because I wanted to mix it all in with the rice, so that the flavours are still there even mixed in with the rice. I completely forgot that I had tofu, so that is definitely something you should add if you want to make it more Asian and even healthier. This recipe is full of vegetables, and super healthy, if rice is not your thing, you can always add it to a big bowl of pasta or noodles.
This recipe literally took me 30 minutes, and it is so flavourful, colourful and simply delicious! Go on, I dare you to try it out. =) Happy eating!