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

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, use-up vegetable stir-fry. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Use-up Vegetable Stir-fry is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Use-up Vegetable Stir-fry is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook use-up vegetable stir-fry using 19 ingredients and 4 steps. Here is how you cook that.

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

Meanwhile, put sauce ingredients in a small jar to shake (or in a small bowl to mix). Easy Vegetable Stir-Fry is a healthy meatless meal that is fast to prepare and, a great recipe to use up vegetables you might have in your refrigerator. Vegetable stirfry is one of my go-to meatless meals. Not only is it easy to make, it super healthy.

Steps 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.

Vegetable stirfry is one of my go-to meatless meals. Not only is it easy to make, it super healthy. It is also a great way to use up vegetables you might have in your refrigerator. One of the reasons I like vegetable stir-fry is the generous. Stir briskly then add the vegetables.

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