Receta

Vegetable stir fry is a fast, vibrant dish that's perfect for busy weeknights or as a healthy side. Crisp-tender veggies coated in a savory sauce deliver big taste with minimal effort. The Geedel Rotary Cheese Grater helps prep ingredients like carrots and zucchini quickly and uniformly for even cooking and great texture—no peeling or messy chopping needed.

🍲Ingredients (Serves 4 as a main or 6 as a side)

Veggies:

2 medium carrots

1 large zucchini

1 red bell pepper

1 yellow bell pepper

2 cups broccoli florets

1 cup sliced mushrooms

1 cup sugar snap peas

Sauce:

¼ cup low-sodium soy sauce

2 tablespoons honey or brown sugar

1 tablespoon sesame oil

1 tablespoon cornstarch

½ cup vegetable broth

2 garlic cloves, minced

1 tablespoon fresh ginger, minced

Other:

2 tablespoons neutral oil (like avocado or canola)

Optional: sesame seeds and green onions for garnish

Cooked rice or noodles to serve

🍳Steps

Make the sauce: In a small bowl, whisk together soy sauce, honey, sesame oil, cornstarch, vegetable broth, garlic, and ginger. Set aside.

Prep the veggies with cheese grater hand crank:

Attach the fine shredding blade and feed carrots through to create uniform thin shreds—great for quick, even cooking.

Switch to the slicing blade (if using 3- or 5-blade set) and slice zucchini into thin rounds or strips.

For mushrooms, use the slicing blade to cut thin slices.

The stable suction base keeps it secure, and the food pusher makes it safe and easy for family prep.

Cut broccoli into bite-size florets and slice bell peppers into thin strips. Keep snap peas whole or halve if large.

Stir-fry: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add broccoli florets first (they take longest) and stir-fry 2 minutes. Add shredded carrots, sliced zucchini, mushrooms, bell peppers, and snap peas. Stir-fry 4-6 minutes until crisp-tender, stirring often.

Add sauce: Pour in the sauce and toss everything to coat. Cook 1-2 minutes until the sauce thickens and glazes the veggies.

Finish and serve: Remove from heat. Garnish with sesame seeds and chopped green onions if desired. Serve hot over rice or noodles.

🥬Variations

Add protein: Toss in tofu cubes, shrimp, chicken, or beef strips after the initial veggie cook.

Spice it up: Include red pepper flakes or sriracha in the sauce for heat.

Change veggies: Swap in asparagus, snow peas, bok choy, or celery—slice or shred as needed with the grater.

Nutty twist: Sprinkle crushed nuts (use the crushing blade on the 5-blade set) on top for extra crunch.

Gluten-free: Use tamari instead of soy sauce.

🥗Conclusion

This vegetable stir fry is endlessly customizable, healthy, and ready fast. With the cheese shredder handling the prep, you get consistent cuts that cook perfectly every time—making your kitchen routine simpler and more fun. Enjoy!