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

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, use-up vegetable stir-fry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stir-frying - Heat up the vegetable oil in the wok. - Saute the garlic until fragrant over low heat. Your lustrous, gorgeous vegetable stir fry with remarkable texture will knock your socks off. You will recognize immediately the ineffable taste that you are familiar with at the Chinese restaurant.

Use-up Vegetable Stir-fry is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Use-up Vegetable Stir-fry is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Use-up Vegetable Stir-fry:
  1. Get 1 tbsp vegetable oil (cold-pressed recommended)
  2. Make ready 1 onion, in half-moon slices
  3. Prepare 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. Prepare 150 g sugar-snap peas
  9. Get 6 cherry tomatoes, quartered
  10. Get 125 g baby sweetcorn
  11. Prepare 300 g carrot, in thin batons
  12. Take 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. Prepare 300/450 g ready-to-wok noodles (2/3 servings)
  17. Prepare 1 pinch sea salt
  18. Get 1 pinch ground black pepper
  19. Make ready 1 handful fresh coriander, chopped (to garnish)

If you have an abundance of fresh produce, a stir fry recipe is a great way to use up all of your extra vegetables! This is a Vegetable Stir Fry to make your own. Use it for any veggies you want, and serve it as a main or as a Vegetable Stir Fry. Tips for Making the Dish Perfect Every Time.

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.

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. And this is important because you might not always have the exact ingredients on hand to make my particular vegetable stir fry recipe below, but if you know the stir-fry basics then you can substitute other ingredients and still end up. How to store vegetable stir fry.

So that’s going to wrap it up with this special food use-up vegetable stir-fry recipe. Thanks so much for your time. I’m confident 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. Thank you for reading. Go on get cooking!