Oriental stir-fried vegetables

Oriental stir-fried vegetables


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About this recipe: Stir-frying really makes the most of vegetables, retaining the colour, taste and texture, whatever your seasonal choice.

Maggie Pannell

Serves: 4 

  • 2 tbsp soy sauce
  • 2 tbsp dry sherry
  • 1 tbsp runny honey
  • 3 tbsp vegetable stock
  • 3 tbsp vegetable oil
  • 750g mixed fresh vegetables, prepared and cut into similar-sized pieces
  • 1 garlic clove, crushed
  • 2.5cm piece of fresh root ginger, peeled and grated
  • 2 tsp toasted sesame oil

Prep:15min  ›  Cook:7min  ›  Ready in:22min 

  1. Put the soy sauce, sherry, honey and stock together in a jug and stir together. Set aside.
  2. Heat the vegetable oil in a wok or large deep frying pan. Add the tougher, slower-cooking vegetables (such as carrots, broccoli, celery, green beans and baby sweetcorn) and stir-fry over a high heat for 30 seconds. Add 1–2 tbsp of water, cover and cook over a high heat for 2 minutes.
  3. Next add the quicker-cooking vegetables (such as peppers, mange-tout, bean sprouts and spring onions) with the garlic and ginger and stir-fry for 1–2 minutes or until they are almost tender.
  4. Finally, stir in any delicate leafy vegetables (such as shredded greens or pak choi) and cook for just 1 more minute until all the vegetables are cooked but still retaining some bite and their bright colour.
  5. Pour in the soy sauce mixture, stir-fry for 1 minute, sprinkle with sesame oil then serve at once.


*For a main course, increase the protein content by stir-frying 100g of nuts, such as unsalted cashews or peanuts, or 200g cubed, smoked or marinated tofu in hot oil for a minute or two, before adding the vegetables.
*Serve with Chinese egg noodles or boiled rice.

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