Vegetables Oriental Style Asparagus Broccoli or Cauliflower
Elevate your weeknight dinners with this irresistible recipe for Vegetables Oriental Style featuring asparagus, broccoli, or cauliflower. This quick and flavorful stir-fry highlights tender-crisp vegetables coated in a glossy, umami-rich sauce made with soy sauce, sesame oil, garlic, and ginger, balanced with a touch of honey or brown sugar. The dish is ready in just 20 minutes and is versatile enough to serve as a vibrant side or a plant-based main over steamed rice. Optional garnishes of sesame seeds and green onions add an extra layer of texture and freshness. Perfect for busy nights, this easy-to-make recipe will transport your taste buds straight to Asia with every delicious bite. Keywords: oriental vegetable stir-fry, asparagus recipe, broccoli side dish, cauliflower stir-fry, easy Asian recipes, quick weeknight dinner.
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Recipe Information
Ingredients
- 500 grams asparagus, broccoli florets, or cauliflower florets
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced or grated
- 2 teaspoons honey or brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 stalks green onions, thinly sliced (optional, for garnish)
Instructions
Prepare the vegetables: If using asparagus, trim the woody ends and chop into 2-inch pieces. If using broccoli or cauliflower, cut them into bite-sized florets.
In a small bowl, whisk together the soy sauce, sesame oil, honey or brown sugar, cornstarch, and water to create the sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the surface.
Add the minced garlic and ginger to the hot oil and stir-fry for about 30 seconds, or until fragrant.
Add the prepared vegetables to the skillet. Stir-fry for 5–7 minutes, until they are tender-crisp and bright in color. Adjust cooking time based on the vegetable (broccoli and cauliflower may take slightly longer).
Pour the sauce over the vegetables and stir to coat evenly. Cook for an additional 2–3 minutes, allowing the sauce to thicken and coat the vegetables.
Transfer the stir-fried vegetables to a serving dish. Garnish with sesame seeds and green onions, if desired.
Serve immediately as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 22.2 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1317 mg | 28% | |
*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.
