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.




20 min


10 min


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