This vegetablestir fry is a quick, vibrant, and nutritious meal perfect for any day of the week! Packed with a variety of fresh vegetables and bursting with flavour, this stir fry is as versatile as it is delicious. Customise it with your favourite veggies to create a wholesome, plant-based dish that’s sure to satisfy and delight. Whether you’re a seasoned cook or just getting started, this recipe makes healthy eating simple and enjoyable!
Number of plants: 9
Servings: 2
Ingredients
- 1 large red onion
- 2 cloves of garlic
- 100g sugar snap peas, or mange tout if preferred!
- 100g baby corn
- 1 carrot
- 200g mushrooms - I used chestnut, because some other types of mushrooms give me a tummy ache, but you can use your favourite!
- Couple of handfuls of cashew nuts or peanuts
- Fresh red chilli, deseeded and chopped, or red chilli flakes
- Grated fresh ginger, ~2cm piece, or ginger puree
- A splash of olive oil
- A splash of sesame oil
- A splash of dark soy sauce (you can add more later if you wish, but you can’t take it away, so start gradually)
- A splash of white wine vinegar
- A splash of honey
- 150g rice of your choice (I used basmati)
- 2 fresh eggs
Instructions
Slice the veg into bitesize sticks or slices.
Heat up olive oil in a wok on a high heat. Begin frying veg. Helpful to start with onion for a minute or two, then carrot, corn, and sugar snaps. I tend to add the garlic at this time – too early and it can catch and burn, creating a bitter taste.
Add mushrooms last, along with the cashew nuts – these cook quickly.
Keep everything moving by stirring constantly so it cooks evenly.
Add the ginger, chilli, soy sauce, honey, vinegar, sesame oil and stir through until everything is coated and hot through.
The veg should be cooked through but still tender with a slight bite, not crunchy.
Serve with egg fried rice, which you can make with 150g rice of your choice and fresh eggs.
