This is a quick and easy vegetable stir-fry, perfect to use up whatever fresh vegetables you have in your fridge. I used purple cauliflower because it looks so pretty but regular cauliflower works as well of course.
- 2 tablespoons canola oil
- 1 small onion, diced
- 1 clove garlic, minced
- ½ cup sliced carrots
- ½ cup purple cauliflower, chopped
- ½ cup chopped fresh broccoli florets
- ½ cup sliced fresh mushrooms
- 4 tablespoons soy sauce
- ¾ cup water
- 1 cup cherry tomatoes, halved
- salt and freshly ground black pepper to taste
- 1 tablespoon fresh basil, chopped, or to taste
- 2 cups cooked rice
- 1 teaspoon toasted sesame seeds
Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
Serve warm on a bed of rice sprinkled with sesame seeds.
Preparation time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Servings: 4 – Yield: 4 servings