Ten Minutes to Producing Yummy Use-up Vegetable Stir-fry

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Use-up Vegetable Stir-fry

We hope you got insight from reading it, now let’s go back to use-up vegetable stir-fry recipe. To cook use-up vegetable stir-fry you only need 19 ingredients and 4 steps. Here is how you achieve that.

Below are the ingridients that are required to serve a appetizing Use-up Vegetable Stir-fry:

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

Done with the ingridients? Here are the instructions on preparing 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..

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