It’s good for you and overall, your health.
Contains high amount of nutrients, such as fiber.
Crunchy and crisp stir fry vegetables always tastes good.
BTW, if you are curious about my recent NASA TweetUp adventures, read all about it on the blog.
While growing up, many of us were coaxed into eating vegetables either by reward or punishment. My mom was quite forceful when introducing vegetables in our diet. From peas (to date, my least favorite vegetable) to carrots, we were either not allowed to leave the dinner table without eating up everything on the plate or rewarded with mythical stories like, “if you want to be as strong as Popeye the sailor man, eat up the spinach!”. It worked all the time. And thanks mom, I love spinach now more than ever. Not so much for Popeye‘s strength and power, as I could never fathom why his beloved girlfriend Olive Oyl remained as thin as a stick 
Spring always reminds me of great wok stir-fry vegetables that withstands high heat cooking method, yet somehow retains crunchiness and vibrancy when you take a bite. From stir-fry tilapia with asparagus to healthy beet juice, it all shares the same theme of easy cooking/juicing, wholesome and healthy foods.
There’s plenty of basic stir-fry recipes out there. Try experimenting with different produce using this basic recipe. Be warned there’s copious amount of garlic in this recipe. It comes with bad breath, but totally worth it. I chose portabella mushrooms as it is meatier in texture but feel free to use crimini or button mushrooms.
Quoting Alton Brown’s “Good Eats!” 
What did your mom said or do to ensure you ate up your daily dose of vegetables on plate?
Ingredients
- 2 tbsp cooking oil
- 1/2 pound string beans, trimmed and chopped
- 1/2 pound snow peas
- 1/3 pound portabella mushrooms, sliced
- 4-5 garlic, chopped
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tsp fish sauce
- 1 tbsp chinese cooking wine
Directions
- It is important to note that all ingredients should be prepped in advance, ready for cooking. Stir-frying on high heat requires constant stirring to fully cook the ingredients and avoid burning, ultimately achieving crispness.
- Over medium to high heat wok, add cooking oil and throw in beans. Stir-fry on high for a few minutes, stirring occasionally to avoid burning.
- Once the beans are slightly browned, add mushrooms and garlic. Continue stir-frying on high heat.
- Add all sauces, cooking wine, snow peas and chopped garlic. Stir-fry till fragrant.
- Serve as an entree over brown or jasmine rice.
{ 14 comments… read them below or add one }
Kiran that looks so fantastic. I cannot wait to try this out.
carolinaheartstrings recently posted..BAKING MEMORIES
CHS,
Thank you. If you love Chinese foods and vegetables, this is a great and simple stir-fry recipe to try!
Funny, peas are my least favorite vegetable too. As kids, we were coerced and threatened into eating our veggies too. I try not to do the same with my kids – I try to offer variety and let them eat the ones that appeal. My son eats hardly anything other than lettuce (Romaine, iceberg, any variety really); my daughter eats tomatoes and baby carrots; my other daughter eats peppers and cucumbers. I can deal with that, as long as they’re eating something.
This looks terrific. Thanks for sharing!
Rivki Locker (Ordinary Blogger) recently posted..Nutty Granola Clusters
Rivki,
Welcome back and thanks for sharing your kids favorite veggies. I am glad they love some vegetables. And yes, you don’t have to love everything. A little is always better than nothing
This looks delicious! Can’t wait to try out the recipe!
Miri Leigh recently posted..Paaaar-tayyy!
Miri,
Thanks a lot dear
I agree.. because mummy said so, and because it’s good for you;) LOL
ciki recently posted..Debbie Teoh’s Nyonya Feast
Ciki,
Mummy is always right, ma!
I love veggies any which way, but your stir fry looks amazing!!
Marla,
Thanks a lot dear
My mom never really had to say anything to get me to eat my veggies because I used to (and still) love them. I can eat plates and plates of veggies with no problem. But give me a piece of meat and I can’t handle it!
Maya eats her veggies too. She likes broccoli with parmesan, carrots with hummus, and frozen peas. Yes, frozen. I have no idea why but I certainly don’t deny her!
Ameena recently posted..a “niys” mother’s day
Ameena,
I am just the same with meat. It’s a different story for seafood though. Love it, day or night! Maya likes broccoli, carrots and peas? Amazing!!! Frozen or otherwise, I am glad.
Hi Kiran, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Have a great day….Sonia !!!
sonia recently posted..Little Citrus Palmiers & Spicy Parmesan Swirls
Hi Sonia,
Thank you for your kind words. These photos are so simple, in comparison to your beautiful food photography
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