FAST VEGETABLE STIR FRY ｜ EASY CHINESE VEGGIES RECIPE

On today's menu, a delicious recipe that's fast to make and furious in flavor. An incredible 10-minute veggie stir-fry. Lei Hou Ma, that's how it's going in Cantonese. I'm Will Young from youngmancooking.com. Welcome to the channel where you can cook with confidence. I cook quite often, so I usually have a lot of random odds and ends of veggies just sitting in the fridge waiting to be used. But just with a few minutes, you can put together something incredibly easy and incredibly delicious. Four cremini mushrooms, quartered. Quarter of a red onion, roughly chopped. Three quarters of a green bell pepper, roughly chopped. Three quarters of a red bell pepper, roughly chopped. Chop down about 60 grams of broccolini. Of course, once you open a can of baby corn, you just have so much of it. So might as well throw in the rest in this stir-fry. It's just going to go really well. One tablespoon hoisin sauce. One teaspoon dark soy sauce. One and a half tablespoons soy sauce. One teaspoon black vinegar. Splash of toasted sesame oil. Mix. Nonstick pan. Medium heat. Drizzle of olive oil. Red onion and bell peppers. Saute for a couple of minutes. Mushrooms. Broccolini. Saute for three to four minutes. Baby corn. Sauce. Saute for another couple of minutes and it's done. Plate. You can now make this delicious recipe in no time and with absolute confidence. Visually, it looks really nice with these kind of brilliant bright colors. Look at that. That is so delicious. Really deliciously crunchy and fresh. So humble, so simple to put together and so fast. Really, I mean, you have that delicious crunchiness from the broccolini. The baby corn also adds into that bit of a crunchiness. You get the crispy crunchiness from the red bell pepper and the green bell pepper but they add this delicious kind of sweet flavor. And then the mushrooms just really absorbs that delicious soy sauce, hoisin sauce, kind of stir-fry sauce. And of course, the red onions just get caramelized. And I mean, this dish really doesn't have many ingredients. Whatever you have in the fridge will work brilliantly well with this simple stir-fry sauce. So it really is just a nice way to finish off those odds and ends and leftover veggies. Really, really delicious. I love the crunchiness and visually, I love the colors of the red, the green, the yellow. Definitely have to make this more often and enjoy with a delicious freshly steamed bowl of white rice. Deliciously simple, deliciously fast, and of course, just plain old delicious. By the way, if you're new to the channel, welcome. I'm glad you're here. Be sure to pick up your free ebook that I put together just for you that has five super easy, unintimidating, plant-based recipes to help you get started with cooking today. I'll leave a link in the description box below for you to check that out. Plus, in that same link, you can also check out or get your signed copy of the vegan ramen cookbook that I published not long ago. So I'll leave those in the link in the description box below. And of course, as always, remember to subscribe. Hit that notification bell so you won't miss a single episode.