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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, use-up vegetable stir-fry. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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

There are so many different ways to customize your veggie stir fry, the combinations are endless! Meat: add in some chicken, pork, shrimp, beef or tofu. Vegetables: asparagus, bean sprouts, celery, zucchini, cauliflower, onions or tomatoes add more of variety of vegetables. Nuts: almonds and cashews are great to stir in as well.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Take 1 tbsp vegetable oil (cold-pressed recommended)
  2. Prepare 1 onion, in half-moon slices
  3. Make ready 2 small leeks, thinly sliced
  4. Take 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. Make ready 80 g chestnut mushrooms, sliced
  8. Get 150 g sugar-snap peas
  9. Prepare 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. Get 2 tbsp Mirin rice wine (optional)
  14. Prepare 2 tbsp soy sauce (I use Pearl River Bridge Dark sauce)
  15. Take 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. Take 1 pinch sea salt
  18. Take 1 pinch ground black pepper
  19. Take 1 handful fresh coriander, chopped (to garnish)

Serve your veggie stir fry over rice for a complete meal. Heat sesame oil (or olive/avocado oil) in a large skillet or wok over medium high heat. Next add cabbage, garlic, and ginger and cook for an additonal minute or two until the cabbage is wilted and the garlic is fragrant. Vegetables also cook down a ton so this vegetable stir fry noodle dish is a great way to use up a MASSIVE amount of vegetables.

Steps 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.

Next add cabbage, garlic, and ginger and cook for an additonal minute or two until the cabbage is wilted and the garlic is fragrant. Vegetables also cook down a ton so this vegetable stir fry noodle dish is a great way to use up a MASSIVE amount of vegetables. Veggie Lo Mein Noodles I used a fermented soy sauce in my veggie lo mein recipe, but feel free to use whatever you like best. This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite.

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