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

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, use-up vegetable stir-fry. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Heat a large skillet over medium heat. Sauté for about a minute until tender and fragrant. Heat sesame oil (or olive/avocado oil) in a large skillet or wok over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts.

Use-up Vegetable Stir-fry is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Use-up Vegetable Stir-fry is something that I have loved my whole life.

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

The ingredients needed to make Use-up Vegetable Stir-fry:
  1. Get 1 tbsp vegetable oil (cold-pressed recommended)
  2. Prepare 1 onion, in half-moon slices
  3. Get 2 small leeks, thinly sliced
  4. Prepare 3 cloves garlic, thinly sliced
  5. Take 1 tsp ginger paste
  6. Prepare 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. Take 6 cherry tomatoes, quartered
  10. Take 125 g baby sweetcorn
  11. Take 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. Prepare 2 tbsp soy sauce (I use Pearl River Bridge Dark sauce)
  15. Get 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. Make ready 1 pinch sea salt
  18. Make ready 1 pinch ground black pepper
  19. Prepare 1 handful fresh coriander, chopped (to garnish)

Add oil to a hot wok or frying pan with high sides. In a nonstick pan heat sesame oil over medium heat. Add in garlic and cook another minute. Add in the vegetables and spices.

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.

Add in garlic and cook another minute. Add in the vegetables and spices. Tonight, I'm making stir-fry—maybe you are, too. Fast, easy, and endlessly riffable, it's the go-to meal in my house whenever I'm in a rush, have vegetables to use up, and/or can't. Stir frying is really one of the best techniques we home cooks can have up our sleeves.

So that’s going to wrap this up for this exceptional food use-up vegetable stir-fry recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!