Use-up Vegetable Stir-fry
Use-up Vegetable Stir-fry

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, use-up vegetable stir-fry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Use-up Vegetable Stir-fry is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Use-up Vegetable Stir-fry is something which I’ve loved my whole life. They are fine and they look fantastic.

There are so many different ways to customize your veggie stir fry, the combinations are endless! Meat: add in some chicken, pork, shrimp, beef or tofu. Vegetables: asparagus, bean sprouts, celery, zucchini, cauliflower, onions or tomatoes add more of variety of vegetables. Nuts: almonds and cashews are great to stir in as well.

To get started with this recipe, we have to first prepare a few ingredients. You can cook use-up vegetable stir-fry using 19 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Use-up Vegetable Stir-fry:
  1. Get 1 tbsp vegetable oil (cold-pressed recommended)
  2. Take 1 onion, in half-moon slices
  3. Get 2 small leeks, thinly sliced
  4. Prepare 3 cloves garlic, thinly sliced
  5. Prepare 1 tsp ginger paste
  6. Prepare 1 red chili, sliced. I leave the seeds in but that’s optional
  7. Prepare 80 g chestnut mushrooms, sliced
  8. Make ready 150 g sugar-snap peas
  9. Make ready 6 cherry tomatoes, quartered
  10. Take 125 g baby sweetcorn
  11. Get 300 g carrot, in thin batons
  12. Take 1/4 Savoy cabbage, shredded with stalk diced small
  13. Take 2 tbsp Mirin rice wine (optional)
  14. Make ready 2 tbsp soy sauce (I use Pearl River Bridge Dark sauce)
  15. Prepare 1 (120 g) pack Black Bean or Chow Mein or Oyster & Spring Onion sauce
  16. Make ready 300/450 g ready-to-wok noodles (2/3 servings)
  17. Take 1 pinch sea salt
  18. Make ready 1 pinch ground black pepper
  19. Get 1 handful fresh coriander, chopped (to garnish)

When you stir-fry über-fresh veggies, they retain their beautiful color and crispness. This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic sauce. An easy side dish or main course that's light, fresh and totally delicious! Serve your veggie stir fry over rice for a complete meal.

Instructions to make Use-up Vegetable Stir-fry:
  1. Heat the oil in a wok and gently fry the onion for 1 minute, only stirring to avoid sticking. Add the leeks, garlic, ginger and chili and cook for a further 3 minutes or until the ingredients are softened but not burnt, stirring gently but frequently.
  2. Increase the heat, add the rest of the vegetables and stir-fry for 4-5 minutes, or until al dente.
  3. Add the mirin, soy sauce, chosen sauce, stir thoroughly and immediately add the noodles.
  4. Cook for 2 minutes, turning and tossing frequently. Quickly add the seasoning and serve onto warm dishes. Sprinkle on the coriander and enjoy.

An easy side dish or main course that's light, fresh and totally delicious! Serve your veggie stir fry over rice for a complete meal. Frozen vegetables make these dishes convenient while still being packed with flavor! There is much to love about this Chinese vegetable stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers, and a gingery, garlicky brown sauce. Go ahead and buy your veggies ready-cut (if possible) to minimize prep time.

So that is going to wrap this up for this exceptional food use-up vegetable stir-fry recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!