Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, use-up vegetable stir-fry. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Use-up Vegetable Stir-fry is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Use-up Vegetable Stir-fry is something which I have loved my entire life. They’re fine and they look fantastic.
Stir-frying - Heat up the vegetable oil in the wok. - Saute the garlic until fragrant over low heat. Your lustrous, gorgeous vegetable stir fry with remarkable texture will knock your socks off. You will recognize immediately the ineffable taste that you are familiar with at the Chinese restaurant.
To begin with this recipe, we must prepare a few components. 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:
- Make ready 1 tbsp vegetable oil (cold-pressed recommended)
- Make ready 1 onion, in half-moon slices
- Make ready 2 small leeks, thinly sliced
- Make ready 3 cloves garlic, thinly sliced
- Take 1 tsp ginger paste
- Take 1 red chili, sliced. I leave the seeds in but that’s optional
- Make ready 80 g chestnut mushrooms, sliced
- Get 150 g sugar-snap peas
- Make ready 6 cherry tomatoes, quartered
- Get 125 g baby sweetcorn
- Prepare 300 g carrot, in thin batons
- Get 1/4 Savoy cabbage, shredded with stalk diced small
- Get 2 tbsp Mirin rice wine (optional)
- Make ready 2 tbsp soy sauce (I use Pearl River Bridge Dark sauce)
- Get 1 (120 g) pack Black Bean or Chow Mein or Oyster & Spring Onion sauce
- Make ready 300/450 g ready-to-wok noodles (2/3 servings)
- Prepare 1 pinch sea salt
- Take 1 pinch ground black pepper
- Get 1 handful fresh coriander, chopped (to garnish)
Add the Sauce: Pour the sauce mixture around and down the sides of the pan instead of directly into the center (to prevent cooling the pan and lowering the cooking temperature). Tips for Making the Dish Perfect Every Time. Almost any vegetable can be stir-fried, and a successful stir-fry comes down to the density and moisture Wet vegetables can ruin a stir-fry—the moisture will not allow the vegetables to become crispy and you will end up with a. Serve the stir-fried vegetables over rice and enjoy!
Instructions to make Use-up Vegetable Stir-fry:
- 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.
- Increase the heat, add the rest of the vegetables and stir-fry for 4-5 minutes, or until al dente.
- Add the mirin, soy sauce, chosen sauce, stir thoroughly and immediately add the noodles.
- Cook for 2 minutes, turning and tossing frequently. Quickly add the seasoning and serve onto warm dishes. Sprinkle on the coriander and enjoy.
Vegetable Stir-Fry With Brown Rice and Honey-Soy Sauce. How do you stir fry frozen vegetables? Whilst fresh veg is best for stir frys, you can use frozen to speed things up (like in this recipe.) Stir-frying is an ancient craft where people tend to get a bit hot under the collar if you don't follow the rules. If you've never made a stir fry before you probably won't. Most stir-fry sauces will use soy sauce and just like cooking with wine, if you don't use a good wine in your recipes you can mess up the whole dish.
So that is going to wrap this up with this special food use-up vegetable stir-fry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
