Vegetable Stir-Fry
Whatever is in the fridge, cut evenly and cooked hard for four minutes in a sauce that clings. Twenty-five minutes and the noodles are optional.
Photograph credit: Vegetable stir frying pan · CC0 1.0 · Rawpixel
Cut everything to a thickness that matches how long it takes to cook, not to look tidy: broccoli in thin florets, carrots in matchsticks, peppers in wide strips. Then add them in order of hardness, thirty to sixty seconds apart. A stir-fry that goes in all at once is either raw carrot or grey broccoli, and usually both.
Vegetable Stir-Fry: Step by Step
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Mix the soy, vinegar, sugar and sesame oil in a cup and set it by the hob.
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Heat the oil in a wok until it just begins to smoke.
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Fry the garlic and ginger for 20 seconds.
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Add the carrot and broccoli and stir-fry 90 seconds.
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Add the baby corn and stir-fry 45 seconds.
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Add the pepper and mangetout and stir-fry 60 seconds.
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Pour in the sauce and let it boil hard for 30 seconds.
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Stir the cornflour slurry and pour it in, tossing, until the sauce turns glossy and clings.
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Add the spring onions and toss once.
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Scatter the sesame seeds over and serve immediately.
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A Few Pointers
- Cut to cooking time, not to neatness.
- Hardest vegetables first, softest last.
- The slurry goes into a boiling pan, moving.
If You're Missing Something
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
- If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
What to Serve With It
Steamed rice · Egg fried rice · Chilli oil
Sides from the same cuisine on this site: Stir-Fried Water Spinach.
Leftovers and Storage
Keeps 2 days refrigerated but the vegetables soften. Best fresh.
Vegetable Stir-Fry Nutrition Facts
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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