Description
A quick and delicious stir-fry recipe featuring a medley of colorful vegetables cooked in a creamy white sauce made from milk and cornstarch, optionally enriched with Parmesan cheese and soy sauce for extra flavor. Perfect as a light main dish or side, ready in just 20 minutes.
Ingredients
Scale
Vegetables
- 1 medium onion, sliced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
Sauce & Seasoning
- 2 tablespoons vegetable oil (or olive oil)
- 1 tablespoon soy sauce (optional, for a savory depth)
- 1 tablespoon cornstarch (to thicken the sauce)
- 1 cup milk (or heavy cream for a richer sauce)
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the vegetables: Wash and slice the onion, bell pepper, carrot, zucchini, broccoli florets, and mushrooms. Mince the garlic. Set all aside, ready for cooking.
- Cook the vegetables: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and minced garlic, sautéing for about 2 minutes until fragrant and slightly softened. Add bell pepper, carrot, zucchini, broccoli, and mushrooms, and stir-fry for 5-7 minutes until tender-crisp, maintaining high heat to keep the vegetables’ vibrant colors and crunch.
- Make the white sauce: In a small bowl, thoroughly whisk the cornstarch into the milk until smooth. Pour this mixture into the skillet with the vegetables, stirring well to coat everything. Let it simmer gently for 2-3 minutes; the sauce will thicken as it cooks.
- Add cheese and season: Stir in the grated Parmesan cheese and soy sauce, if using, until the sauce becomes creamy and smooth. Taste and adjust seasoning with salt and pepper to your preference.
- Serve and garnish: Once the sauce has thickened and the vegetables are evenly coated, remove the skillet from heat. Serve the stir-fried vegetables in white sauce over rice, noodles, or enjoy them on their own. Garnish with freshly chopped parsley for an appealing finish and fresh flavor.
Notes
- You can substitute milk with heavy cream for a richer white sauce.
- Use gluten-free soy sauce if you need the recipe to be gluten free.
- To make it vegan, use plant-based milk and vegan cheese alternatives, and omit the Parmesan cheese.
- Serve as a side dish or add cooked protein like tofu, chicken, or shrimp to make it a complete meal.
- Adjust vegetable quantities or types based on seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Fusion
