Stir Fried Vegetable Curry


  • 6-7 cups assorted fresh vegetables (snow peas. quartered onions, sliced zucchini, mushrooms, carrots, green pepper strips, thinly sliced celery and asparagus tips.
  • 3 tbs soy sauce
  • 3 tbs dry sherry
  • 1/2 tsp sugar
  • 1 tsp cornstarch
  • 1/4 cup peanut oil
  • 2 tsp fresh ginger, grated
  • 4 garlic cloves, finely minced
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp red pepper flakes
This is a wonderful recipe that combines Chinese and Indian flavors. This curry contains soy sauce, ginger, cumin, turmeric, coriander and red peppers along with a variety of mixed vegetables.

  • Choose an assortment of at least 5 of the vegetables.
  • Place less-tender vegetables or those that require sightly longer coking in a separate pile.
  • Combine soy sauce, sherry, sugar, and the cornstarch, then mix thoroughly and set aside.
  • In a large frying pan or wok heat peanut oil over high heat.
  • Add the ginger, garlic, cumin, turmeric, coriander and red pepper fakes and stir fry for about 30 seconds.
  • Add the less tender vegetables and stir fry for 1-2 minutes, then add the rest of the vegetables and stir fry for another 1-2 minutes.
  • Add the soy sauce mixture and heat quickly, stirring constantly until the sauce is slightly thickened and all the vegetables are coated and heated through.
  • Serve with rice.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.