Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, use-up vegetable stir-fry. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Use-up Vegetable Stir-fry is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Use-up Vegetable Stir-fry is something that I’ve loved my whole life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have use-up vegetable stir-fry using 19 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Use-up Vegetable Stir-fry:
- Get 1 tbsp vegetable oil (cold-pressed recommended)
- Prepare 1 onion, in half-moon slices
- Prepare 2 small leeks, thinly sliced
- Take 3 cloves garlic, thinly sliced
- Make ready 1 tsp ginger paste
- Get 1 red chili, sliced. I leave the seeds in but that’s optional
- Make ready 80 g chestnut mushrooms, sliced
- Take 150 g sugar-snap peas
- Take 6 cherry tomatoes, quartered
- Get 125 g baby sweetcorn
- Take 300 g carrot, in thin batons
- Get 1/4 Savoy cabbage, shredded with stalk diced small
- Make ready 2 tbsp Mirin rice wine (optional)
- Take 2 tbsp soy sauce (I use Pearl River Bridge Dark sauce)
- Make ready 1 (120 g) pack Black Bean or Chow Mein or Oyster & Spring Onion sauce
- Make ready 300/450 g ready-to-wok noodles (2/3 servings)
- Prepare 1 pinch sea salt
- Take 1 pinch ground black pepper
- Take 1 handful fresh coriander, chopped (to garnish)
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). 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.
Steps to make Use-up Vegetable Stir-fry:
- 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.
- Increase the heat, add the rest of the vegetables and stir-fry for 4-5 minutes, or until al dente.
- Add the mirin, soy sauce, chosen sauce, stir thoroughly and immediately add the noodles.
- Cook for 2 minutes, turning and tossing frequently. Quickly add the seasoning and serve onto warm dishes. Sprinkle on the coriander and enjoy.
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. And this is important because you might not always have the exact ingredients on hand to make my particular vegetable stir fry recipe below, but if you know the stir-fry basics then you can substitute other ingredients and still end up. How to store vegetable stir fry.
So that is going to wrap this up for this exceptional food use-up vegetable stir-fry recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
