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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, use-up vegetable stir-fry. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Low Prices on Stir Fry Spices. Free UK Delivery on Eligible Orders Check Out Stir Fry Recipes on eBay. Fill Your Cart With Color today!

Use-up Vegetable Stir-fry is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Use-up Vegetable Stir-fry is something which I have loved my entire life.

To begin with this particular 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 that.

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. Prepare 2 small leeks, thinly sliced
  4. Take 3 cloves garlic, thinly sliced
  5. Get 1 tsp ginger paste
  6. Get 1 red chili, sliced. I leave the seeds in but that’s optional
  7. Make ready 80 g chestnut mushrooms, sliced
  8. Prepare 150 g sugar-snap peas
  9. Make ready 6 cherry tomatoes, quartered
  10. Take 125 g baby sweetcorn
  11. Prepare 300 g carrot, in thin batons
  12. Prepare 1/4 Savoy cabbage, shredded with stalk diced small
  13. Make ready 2 tbsp Mirin rice wine (optional)
  14. Make ready 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. Take 1 pinch sea salt
  18. Take 1 pinch ground black pepper
  19. Take 1 handful fresh coriander, chopped (to garnish)

When fragrant, add the pork, and continue stir-frying. When fragrant, add the pork, and continue stir-frying. When the colour of the meat changes, stir-fry the carrot, green pepper, king oyster mushrooms, bean sprouts, cabbage in that order. Stir fry vegetables over high heat until they cook down, release their liquid, and start to caramelize.

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.

Stir occasionally so nothing sticks to the pan. Meanwhile, put sauce ingredients in a small jar to shake (or in a small bowl to mix). The key to stir fry is having everything ready to go. Heat oil in a wok or large skillet over high heat. Easy Vegetable Stir Fry is a mixture of colorful vegetables sautéed in a sweet and savory sauce that makes for a simple weeknight meal!

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