I like to cook a lot with asian-inspired flavors, and I make this recipe at least once a week. It’s easy, fast, (healthy), and the smells waft through the hallways making my housemates hungry. You can surely substitute the vegetables I’ve used with whatever vegetables you so desire, the real trick is the combination of sauces. Get those sauces and that’s all you need! The Asian Stir Fry Oil isn’t really necessary, and I originally bought it because it was on sale and the label said it was a combination of peanut and sesame oil (“perfect!” I thought). Turns out there’s hints of ginger, green onion, and garlic in there, which is great for stir-fry, but not so much if you want to be adding those ingredients yourself or don’t want them in your recipes. But for this, it works. For most other Asian cooking I’ll use straight up sesame or peanut oil.
Ingredients (serves 1-2):
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 small yellow onion, chopped
- 1/2 zucchini, 1/4″ slices chopped in half
- 1 clove of garlic, thickly sliced
- 2 tbs asian stir fry oil (or substitute with peanut or sesame oil with 1/4 tsp ground ginger)
- 2 tbs soy sauce
- 1 tsp chili garlic sauce
- 1 tsp fish sauce
- 1/2 tsp oyster sauce
Heat up the oil in a large frying pan over medium heat. Add the onion and cook until softened and starting to brown, 3-5 minutes. Add the peppers and zucchini and stir so everything gets cooked evenly. When everything has browned nicely, add the garlic, and then the soy sauce, chili garlic sauce, fish sauce, and oyster sauce, stirring so that the sauces equally coat the vegetables. Serve!
Hilary's Kitchen 