Winter Vegetable Stir Fry

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Winter Vegetable Stir Fry is a hearty and nutritious dish that brings together an assortment of seasonal vegetables. Packed with flavors, this recipe is perfect for those cold winter nights when you crave something warm and comforting. The combination of colorful vegetables, stir-fried to perfection, creates a delightful medley of tastes and textures. With its vibrant colors and wholesome ingredients, this stir fry is not only delicious but also visually appealing. Whether you're a vegetarian or simply looking for a healthy and satisfying meal, this winter vegetable stir fry is sure to impress.

Keywords: winter vegetable, stir fry, recipe, seasonal vegetables, nutritious.

Winter vegetable stir fry recipe details

Winter vegetable stir fry recipe, recipe Rating: 4.6
Number of votes:111

Veggies can sometimes be just as hearty as meat. Make this recipe and you’ll have the proof.
Ready in: 1 hour 10 mins

Ingredients

Serves: 4

• 1 pound rutabaga, peeled and diced
• Salt and black pepper
• 1 large onion, peeled, cut in half, and sliced thinly
• 1 large leek, thinly sliced
• 1 fennel bulb, thinly sliced
• 12 ounces white cabbage, shredded
• 2 tablespoons olive oil
• 1 bay leaf
• 1 tablespoon sesame seeds
• 2 (14 ounce) cans garbanzo beans
• 2 teaspoons cornstarch
• 4 tablespoons dry sherry
• 1/2 cup vegetable stock

Preparation method

Prep: 30 mins | Cook: 40 mins

1. Bring a saucepan full of salted water to boil. Cook the rutabaga in the boiling water for 10 minutes, then drain.
2. Heat a wok or large frying pan over medium-high flame; add oil to coat, then add bay leaf, onion, leek, and fennel. Cook stirring for 15 minutes, then add cabbage and cooked rutabaga; stir fry for 5 more minutes.
3. Add sesame seeds and garbanzo beans. Cook for 5 more minutes.
4. While the beans are cooking, in a small bowl, whisk together the cornstarch, sherry, and stock. Drizzle over the stir-fry, bring to a boil, and simmer on low for 3 minutes to thicken the sauce.