Oriental stir-fried vegetables

    22 min

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

    4 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)