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

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, use-up vegetable stir-fry. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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. 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).

Use-up Vegetable Stir-fry is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Use-up Vegetable Stir-fry is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook use-up vegetable stir-fry using 19 ingredients and 4 steps. Here is how you cook it.

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The ingredients needed to make Use-up Vegetable Stir-fry:
  1. Get 1 tbsp vegetable oil (cold-pressed recommended)
  2. Make ready 1 onion, in half-moon slices
  3. Prepare 2 small leeks, thinly sliced
  4. Make ready 3 cloves garlic, thinly sliced
  5. Get 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. Take 150 g sugar-snap peas
  9. Make ready 6 cherry tomatoes, quartered
  10. Take 125 g baby sweetcorn
  11. Get 300 g carrot, in thin batons
  12. Make ready 1/4 Savoy cabbage, shredded with stalk diced small
  13. Take 2 tbsp Mirin rice wine (optional)
  14. Take 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. Get 300/450 g ready-to-wok noodles (2/3 servings)
  17. Get 1 pinch sea salt
  18. Prepare 1 pinch ground black pepper
  19. Take 1 handful fresh coriander, chopped (to garnish)

If you have an abundance of fresh produce, a stir fry recipe is a great way to use up all of your extra vegetables! This is a Vegetable Stir Fry to make your own. Use it for any veggies you want, and serve it as a main or as a Vegetable Stir Fry. Tips for Making the Dish Perfect Every Time.

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.

Use it for any veggies you want, and serve it as a main or as a Vegetable Stir Fry. 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! Vegetable Stir-Fry With Brown Rice and Honey-Soy Sauce.

So that is going to wrap it up for this exceptional food use-up vegetable stir-fry recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!