Get ready to embark on a culinary adventure that will transform your ordinary vegetable stir-fry into an explosive symphony of flavors! Our Hot and Sour Hunan Vegetables recipe is not just a dish—it's a flavor explosion that will transport your senses straight to the spicy heart of China's Hunan province. With a perfect balance of heat, tanginess, and crisp vegetables, this recipe promises to turn even the most reluctant veggie eater into a passionate food lover.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili oil
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (optional)
Instructions
- Begin by gathering all your ingredients: 1 cup of broccoli florets, 1 cup of sliced bell peppers, 1 cup of julienned carrots, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of chili oil, 2 cloves of minced garlic, 1 teaspoon of sesame oil, and 1 tablespoon of cornstarch (if using).
- Prepare your vegetables by washing the broccoli florets, slicing the bell peppers into thin strips, and julienning the carrots. Ensure all vegetables are cut into uniform sizes for even cooking.
- In a small bowl, mix together the soy sauce, rice vinegar, chili oil, minced garlic, and sesame oil. This will be your sauce mixture that adds flavor to the vegetables.
- If you are using cornstarch, mix it with 2 tablespoons of water in a separate bowl to create a slurry. This will help thicken the sauce later.
- Heat a large wok or skillet over medium-high heat. Once hot, add a tablespoon of oil (you can use vegetable oil or any neutral oil) and swirl to coat the pan.
- Add the broccoli florets to the pan first, as they take slightly longer to cook. Stir-fry for about 2-3 minutes until they begin to turn bright green and are tender-crisp.
- Next, add the sliced bell peppers and julienned carrots to the wok. Continue to stir-fry for another 3-4 minutes, allowing the vegetables to soften slightly while still retaining their crunch.
- Once the vegetables are cooked to your liking, pour the sauce mixture over them. Stir well to ensure all the vegetables are coated with the sauce.
- If using the cornstarch slurry, add it to the pan now. Stir continuously for 1-2 minutes until the sauce thickens and clings to the vegetables.
- Remove the wok from heat and let the hot and sour Hunan vegetables sit for a minute to allow the flavors to meld.
- Serve the hot and sour Hunan vegetables immediately, either on their own or over a bed of steamed rice or noodles for a complete meal. Enjoy!
Tips
- Vegetable Prep is Key: Cut your vegetables into uniform sizes to ensure even cooking and a professional-looking dish.
- High Heat is Your Friend: Use a wok or high-sided skillet and cook on medium-high heat to achieve that perfect stir-fry texture.
- Order Matters: Add vegetables with longer cooking times first (like broccoli) and quicker-cooking vegetables later to maintain their crispness.
- Sauce Secrets: Don't rush mixing your sauce—take time to blend the soy sauce, rice vinegar, and chili oil thoroughly for maximum flavor.
- Cornstarch Trick: The optional cornstarch slurry is a game-changer for creating a glossy, restaurant-quality sauce that clings perfectly to your vegetables.
- Serve Immediately: These vegetables are best enjoyed hot and fresh, so time your cooking to serve right away for the ultimate dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
