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

Before you jump to Use-up Vegetable Stir-fry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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Initially, you will have to be very careful when you are shopping for food that you don’t automatically put things in your shopping cart that you don’t want to eat. For example, did you ever think to check how much sugar and salt are in your preferred cereal? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can provide other healthy nutrients and as such, one modest change to your diet has been achieved.

Evidently, it’s not difficult to start integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to use-up vegetable stir-fry recipe. You can have use-up vegetable stir-fry using 19 ingredients and 4 steps. Here is how you do it.

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

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