Four Treasure Vegetable Platter
Brighten your table with the vibrant flavors and colors of the Four Treasure Vegetable Platter, a true celebration of fresh, nutrient-packed ingredients! This quick and easy stir-fry brings together tender broccoli florets, crisp snap peas, sweet carrots, and earthy shiitake mushrooms, all coated in a savory, umami-rich sauce made with soy sauce, oyster sauce, and aromatic sesame oil. Infused with the warmth of garlic and ginger, this gourmet-inspired dish comes to life in just 30 minutes, making it perfect for busy weeknights or elegant dinner parties. Garnished with a sprinkle of sesame seeds for an added crunch, it's a versatile recipe that shines as a satisfying vegetarian main beside steamed rice or as an impressive side dish. Whether you're a stir-fry enthusiast or just looking to incorporate more vegetables into your meals, this Four Treasure Vegetable Platter is guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup snap peas, trimmed
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (or vegetarian oyster sauce)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 cup vegetable stock
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds, for garnish
Instructions
Prepare all your vegetables by cutting the broccoli into bite-sized florets, thinly slicing the carrots, trimming the snap peas, and slicing the shiitake mushrooms.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and vegetable stock. Stir until the cornstarch is completely dissolved. Set aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and allow it to heat up for a few seconds.
Add the minced garlic and grated ginger to the pan. Stir-fry for about 30 seconds until fragrant.
Add the broccoli, carrots, mushrooms, and snap peas to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp and still vibrant in color.
Pour the prepared sauce over the vegetables and toss to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and adhere to the vegetables.
Remove the pan from heat and transfer the vegetables to a serving platter.
Sprinkle with sesame seeds for garnish before serving.
Serve hot as a main dish with steamed rice or as a side dish to complement other entrees.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 23.1 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 296 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1774 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
