Description
Sizzling “spicy veggie stir-fry” brings explosive Asian-inspired flavors dancing across your plate. Quick wok magic delivers crisp vegetables and bold seasonings that transport hungry diners straight to street markets of Thailand.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) thin spaghetti
- 1 yellow onion, cut into large chunks
- 1 red bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 2 medium zucchini, cut into large wedges
- 1 15-ounce (425 grams) can baby corn, drained and halved
- 1 head broccoli, cut into florets
Sauce Ingredients:
- 1/2 cup (120 milliliters) low-sodium soy sauce
- 2 tablespoons sherry or low-sodium vegetable broth
- 2 tablespoons packed brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons sriracha
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
Cooking and Garnish Ingredients:
- 3 tablespoons peanut oil
- Sesame oil, for drizzling
- Low-sodium soy sauce, for drizzling
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Boil water and cook spaghetti according to package instructions until al dente. Drain and infuse with sesame oil and soy sauce, then set aside in a large mixing bowl.
- Create a vibrant sauce by whisking together soy sauce, sherry, brown sugar, cornstarch, sriracha, and freshly minced ginger in a separate container. Reserve for later use.
- Heat peanut oil in a spacious wok or skillet over medium-high temperature, reaching approximately 375°F.
- Introduce chopped onions and colorful bell peppers, sautéing rapidly for 2-3 minutes until they begin to soften and develop slight caramelization.
- Incorporate minced garlic and toast for 30-45 seconds, ensuring constant movement to prevent burning and release aromatic flavors.
- Add zucchini and continue stir-frying for an additional 2 minutes, then introduce baby corn and broccoli, stirring consistently to ensure even cooking.
- Stream the prepared sauce over the vegetable medley, thoroughly coating each ingredient and allowing the mixture to simmer until the sauce transforms into a glossy, thick consistency, approximately 1-2 minutes.
- For a more liquid texture, incrementally blend hot water and extra soy sauce to adjust the sauce’s consistency.
- Transfer the stir-fry onto sesame soy noodles, garnishing with toasted sesame seeds and thinly sliced green onions for a fresh, vibrant presentation.
Notes
- Swap proteins easily by adding tofu, tempeh, or seitan for a more protein-packed vegetarian meal.
- Control spice levels by reducing or eliminating sriracha, making it kid-friendly or milder for sensitive palates.
- Prevent soggy vegetables by cutting them into uniform sizes and maintaining high heat during stir-frying to ensure crisp texture.
- Enhance flavor depth by marinating vegetables briefly in some sauce before cooking, allowing better absorption of seasonings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg