Recipe: Delicious Use-up Vegetable Stir-fry

Use-up Vegetable Stir-fry. Stir-frying - Heat up the vegetable oil in the wok. - Saute the garlic until fragrant over low heat. - Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent. This is a Vegetable Stir Fry to make your own.

Stir-frying adds a whole new dimension to your plain vegetables, only if you do it right. In this recipe, I am using five common vegetables to prepare the stir-fry- broccoli, cauliflower, capsicum, snow peas and carrots. Add the Sauce: Pour the sauce mixture around and down the sides of the pan instead of directly into the center (to prevent cooling the pan and lowering the cooking temperature). You can cook Use-up Vegetable Stir-fry using 19 ingredients and 4 steps. Here is how you cook that.

Ingredients of Use-up Vegetable Stir-fry

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

Tips for Making the Dish Perfect Every Time. Almost any vegetable can be stir-fried, and a successful stir-fry comes down to the density and moisture Wet vegetables can ruin a stir-fry—the moisture will not allow the vegetables to become crispy and you will end up with a. Serve the stir-fried vegetables over rice and enjoy! Vegetable Stir-Fry With Brown Rice and Honey-Soy Sauce.

Use-up Vegetable Stir-fry instructions

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..

Find healthy, delicious vegetable stir fry recipes including bok choy, broccoli and cabbage stir fry. Healthier recipes, from the food and nutrition experts at This fridge-clean-out meal is the perfect way to use up whatever vegetables you have on hand. Chop up anything that's been left behind in your. Stir-Fry Sauce: Ready-to-use stir-fry sauces can be found in the supermarket. Use ⅔ cup for four servings.