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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, use-up vegetable stir-fry. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Use-up Vegetable Stir-fry is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Use-up Vegetable Stir-fry is something that I’ve loved my whole life. They’re fine and they look wonderful.

After it appeared on a popular show Brits have been signing up to use it. Free UK Delivery on Eligible Orders Heat a wok on a high heat and add the sunflower oil. Take care to not brown the vegetables. Easy Vegetable Stir Fry is a mixture of colorful vegetables sautéed in a sweet and savory sauce that makes for a simple weeknight meal!

To get started with this particular 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 can achieve it.

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

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. It is also a great way to use up vegetables you might have in your refrigerator.

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.

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. Serve onto warmed bowls, adding coriander garnish to taste.

So that is going to wrap it up with this special food use-up vegetable stir-fry recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!