Description
A comforting and flavorful dish of stir fried vegetables tossed in a silky smooth white sauce, blending crunch and creaminess in every bite.
Ingredients
Scale
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 2 cups Milk
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 3 cloves Garlic, finely chopped
- 1 medium Onion, thinly sliced
- 1 medium Carrot, julienned
- 1 cup Mixed Bell Peppers, sliced
- 1 cup Broccoli Florets
- 1/2 cup Sweet Corn Kernels
- 2 tablespoons Olive Oil
Instructions
- Preheat Your Equipment: Heat your wok or skillet on medium-high heat.
- Combine Ingredients: In a saucepan, melt butter, add flour, and whisk until lightly golden. Slowly add milk while whisking continuously until smooth. Season with salt and pepper. Set aside.
- Prepare Your Cooking Vessel: Add olive oil to the wok and let it heat until shimmering.
- Assemble the Dish: Toss in garlic and onions, sauté until fragrant. Add carrots, bell peppers, broccoli, and corn. Stir fry on high heat for 3 to 4 minutes.
- Cook to Perfection: Pour the white sauce over the vegetables and stir gently to coat everything evenly. Simmer for 2 minutes.
- Finishing Touches: Taste and adjust seasoning if needed. Add a sprinkle of extra black pepper for a gentle kick.
- Serve and Enjoy: Dish it out hot with fried rice, noodles, or toasted garlic bread.
Notes
- Whisk milk slowly into the roux to prevent lumps.
- Blanch broccoli briefly before stir frying for a brighter color and tender bite.
- Add a pinch of nutmeg to the sauce for extra warmth.
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 5g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: stir fried veggies, white sauce vegetables, creamy vegetable stir fry, vegetarian white sauce recipe