Asian Veggie Delight

eat ur vegetables!!

Asian Veggie Delight

My mom wanted more veggie-focused dishes this week, so I gave her exactly that. This bowl is packed with vegetables sautéed in a soy-sweet sauce. You can use any vegetables you like. If there’s something in here you’re not into, just swap it for something you enjoy. It’s super versatile and great for cleaning out the fridge. Let’s make it!

Asian Veggie Delight Recipe

Meal Prep

• 2 cups steamed rice

• Asian veggie delight

Soy-Sweet Sauce

• ⅓ cup vegetable stock

• ¼ cup oyster sauce

• 1 Tbsp soy sauce

• 1 tsp brown sugar

• 1 tsp sesame oil

• 1 tsp cornstarch

Vegetable Stir Fry

• 2 Tbsp olive oil

• 1 (14 oz) package tofu, cut into 1-inch cubes

• 2 tsp grated ginger

• 4 oz mushrooms (I used shiitake)

• 10 water chestnuts, sliced

• 1 cup bean sprouts

• ½ cup shredded carrots

• ½ cup snow peas

Directions

Sauce

1. In a measuring cup, stir together all the sauce ingredients. Make sure the cornstarch is fully dissolved. Set aside.

Vegetable Stir Fry

1. In a large pan over medium-high heat, add olive oil.

2. Once the pan is hot, add the tofu and stir fry until golden brown on each side, about 2 minutes.

3. Add grated ginger and cook until fragrant, about 1 minute.

4. Add mushrooms, water chestnuts, bean sprouts, carrots, and snow peas. Sauté until the vegetables start to sweat and become tender, about 2 minutes.

5. Pour the sauce over the vegetables and tofu.

6. Stir everything to coat and bring the sauce to a simmer.

7. Cook until the sauce is thick and sticky, about 2–3 minutes. The cornstarch will create a nice glaze over the tofu and vegetables.

8. Remove from heat.

   

Assembly

1. Divide steamed rice into four meal prep containers.

2. Add the Asian Veggie Delight on top.

3. Garnish with sesame seeds.

   

Heating

Microwave in two 30-second increments, stirring in between.

Storage

These stay fresh in an airtight container in the fridge for up to 3–4 days.