Vegetable Medley Recipe

Name: Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. corn oil; 1 1/2 c. onion, thinly sliced; 3/4 lb. zucchini, thinly sliced; 3/4 c. carrots, peeled and thinly sliced; 1/2 lb. fresh green beans, cut into 1-inch pieces; 1/2 lb. fresh sweet peas; 1/2 c. water; 3 Tbsp. dried currants; 3/4 tsp. salt; 2 tsp. curry powder; 1 1/2 Tbsp. soy sauce; 2 c. hot cooked brown rice; 1/4 c. toasted sesame seed; cubed tofu (optional)

Servings: persons

1/4 c. corn oil
1 1/2 c. onion, thinly sliced
3/4 lb. zucchini, thinly sliced
3/4 c. carrots, peeled and thinly sliced
1/2 lb. fresh green beans, cut into 1-inch pieces
1/2 lb. fresh sweet peas
1/2 c. water
3 Tbsp. dried currants
3/4 tsp. salt
2 tsp. curry powder
1 1/2 Tbsp. soy sauce
2 c. hot cooked brown rice
1/4 c. toasted sesame seed
cubed tofu (optional)

1
Heat 2 tablespoons oil in wok over moderately high heat.
2
Add onion and zucchini.
3
Stirring frequently, cook until onion is lightly browned, about 5 minutes.
4
Remove vegetables with slotted spoon and set aside.
5
Add remaining oil to wok along with carrots, peas and beans.
6
Cook 5 more minutes, stirring frequently.
7
Reduce heat to moderate.
8
Add water, currants, salt, curry powder and soy sauce.
9
Cover, stirring occasionally, and continue cooking until beans are crispy and tender, about 15 minutes.
10
Stir in onion and zucchini that had been set aside.
11
Cover and cook 5 minutes more. Serve over brown rice and sprinkle with sesame seed.

666

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 c. corn oil, 1 1/2 c. onion, thinly sliced, 3/4 lb. zucchini, thinly sliced, 3/4 c. carrots, peeled and thinly sliced, and more.

Yes, Vegetable Medley falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Medley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions