Steps to Make Ultimate Use-up Vegetable Stir-fry

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Any-night-of-the-week Use-up Vegetable Stir-fry. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Use-up Vegetable Stir-fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Use-up Vegetable Stir-fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Use-up Vegetable Stir-fry is 2 or 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Use-up Vegetable Stir-fry estimated approx 20-30 minutes including prep.

To begin with this 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.

Clearing out the vegetable rack by devising a Use-up recipe before the next fresh greengroceries delivery has become a Lockdown Routine. Today’s ingredients are simply what I had in this morning so just substitute whatever you have to hand that suits your taste. I use ready-to-wok noodles: if yours require cooking, have them done ready for Stage 3 below. Stir-frying is very quick and prep duration is as fast as your knife skills permit! Do complete your prep before you start frying as you don’t want delays once you’ve begun. The Mirin is optional but makes a useful contribution to the overall flavour.#WastenotWantnot

Ingredients and spices that need to be Get to make Use-up Vegetable Stir-fry:

1. 1 tbsp vegetable oil (cold-pressed recommended)
2. 1 onion, in half-moon slices
3. 2 small leeks, thinly sliced
4. 3 cloves garlic, thinly sliced
5. 1 tsp ginger paste
6. 1 red chili, sliced. I leave the seeds in but that’s optional
7. 80 g chestnut mushrooms, sliced
8. 150 g sugar-snap peas
9. 6 cherry tomatoes, quartered
10. 125 g baby sweetcorn
11. 300 g carrot, in thin batons
12. 1/4 Savoy cabbage, shredded with stalk diced small
13. 2 tbsp Mirin rice wine (optional)
14. 2 tbsp soy sauce (I use Pearl River Bridge Dark sauce)
15. 1 (120 g) pack Black Bean or Chow Mein or Oyster & Spring Onion sauce
16. 300/450 g ready-to-wok noodles (2/3 servings)
17. 1 pinch sea salt
18. 1 pinch ground black pepper
19. 1 handful fresh coriander, chopped (to garnish)

Instructions to make 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.

While that is in no way the end all be guide to cooking easy and quick lunches it is excellent food for thought. The expectation is that this will get your own creative juices flowing so you may prepare wonderful lunches for the own family without needing to complete too terribly much heavy cooking in the approach.

So that is going to wrap it up with this special food Recipe of Speedy Use-up Vegetable Stir-fry. Thanks so much for your time. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!