Vegetable Stir Fry so easy, there won't be A LOT ON YOUR PLATE

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LEARN HOW TO MAKE AN EASY VEGETABLE STIR FRY RECIPE TO ENJOY TODAY!

LAY HO MA (how's it going in Cantonese)! Back to the basics today with a classic recipe that's brimming with beautiful colours and textures. Join me in this episode and learn how to cook up a delicious vegetable stir fry recipe to enjoy tonight!

Ingredients:
80g broccolini
40g carrot
80g cremini mushrooms
1/2 red bell pepper
1/2 red onion
4 spears baby corn
90g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp hoisin sauce
1 tbsp sriracha
1 tsp cane sugar
splash of toasted sesame oil
1+1 tsp avocado oil

Directions:
1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters
2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes
3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, sugar, and toasted sesame oil
4. Heat up a nonstick pan to medium high heat. Add 1 tsp avocado oil followed by the smoked tofu. Sauté for 3-4min, then set aside
5. Add another tsp of avocado oil to the pan. Add the red onions and broccolini. Sauté for a couple of minutes allowing for the veggies to sear and get some colour
6. Add the cremini mushrooms and carrots. Sauté for a couple of minutes. Add the red bell pepper and baby corn. Sauté for another couple of minutes
7. Add the stir fry sauce and add back in the smoked tofu. Sauté for another minute
8. Plate the veggies and serve with freshly steamed rice

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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You are watching:

[YEUNGMANCOOKING]

LAY HO LAY HO ✌🏻 I hope you’re keeping well! If you’re new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get your started with cooking today www.yeungmancooking.com 🥳

[rebeccadees]

I’m learning little by little to make vegan meals. I’m not used to the process of buying fresh vegetables and preparing them. I usually buy frozen vegetables because I have wasted so many fresh ones. I’m determined to change my diet and prepare healthier meals. Most of the recipes I’ve been saving are too large amounts for just me so I’m learning to reduce the recipes.

[sue.F]

The calmness of the preparation and cooking, attention to detail, inspired recipes, combine to make every recipe a success. In appreciation - thank you.

[monicalfd]

Inspired me to stir fry right now! Asparagus carrot onion broccoli peppers tofu. Added chili crunch oil to sauce. So yummy! Thanks Wil!

[Zenithx]

I wish I had a Friend like you - Vegan, Talented, Calm and Creative. Life is Lonely for Vegans.

[robyoung]

I prefer you to anyone on the Food Network. I eat mostly vegetarian and Vegan and always like to remark on your beautiful recipes. Asian food is an absolute favorite and I’m always excited each week when you release a new recipe.

[SamuelKeaton]

Perfect dish for a cold and rainy Sunday afternoon. The colors of the dish make up for the grey gloom outside.

[stephaniec.]

Mr. Yeung, I am blown away by your sense of excellence in all things. The photography of this video is beyond beautiful . I am easily intimidated by recipes & you kept everything so simple & clear that I look forward to making this & have subscribed to your channel. Sorry if my name icon comes up 2x. Some sort of computer glitch we don't know how to fix.

[annettekaishinlorenzo]

Yeung Man cooking lessons are not only informative - they are visually creative. Thank you!

[Maidenvoyager]

Where has this guy been all my life. 😊

[juelclyne]

Another winner Will. As a stir fry lover this is definitely going to be made over and over again. Thank you 😊

[munjalacharya]

It's so satisfying to watch veggies being cut before transforming into this amazing but simple dish! Gonna try that :)

[floriastjames]

Thank you! For your detailed explanations, for your easy manner and for your smile! Oh, last but not least, for the recipe to a great meal! 😊

[neverhomepnw]

Great work as always. I'd love to see a 5 recipe easy/quick lunch prep series.

[mangoswirl]

I think you need to be on tv! All the best and thank you for another beautiful recipe.

[erikturner]

I made this and it turned out excellent!! It's my favorite stir fry go to recipe, and part of my meal rotation. I tweaked the sauce by adding a tablespoon of sesame tahini. It thickens the sauce and allows everything to be covered. Adds a nutty taste to the sauce also. With or without sesame tahini is good. Although for me I like the thickening of the sauce so every bite the sauce sticks to the veggies. Goes great with jasmine rice.

[debbeleigh]

I just bought a carbon steel pan and am looking forward to making this stir fry. Love my Sunday morning with Wil! ❤

[Frogs]

Came across this recipe and several others in your line up and it has been a success like 3-4 times. That is how many variables i was able to come out of all this. My husband is basically a meat and potatoes man and i have been incorporating more of a vegetarian feel into the mix and he loves it. The recipes are very simple and i enjoy going to the international markets in my community to buy what is needed and then some to have for the next two days. Thank you for sharing ❤.

[TokyoBlue]

I like that you explain all the components of the sauce and why you use them.

[isabel]

Thank you for the exquisite music! Such a refreshing change from that on most YouTube videos.