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vegetable stirfry

Vegetable Stir-fry

Cowbridge Kitchen

A good stir-fry can be made up from anything, stir-fry Rice, Stir-fry Vegetables as I have done in this simple recipe that can be a great side dish in an Oriental meal or a nice light summer snack.

Vegetable noodles can be flavoured with Vegetable stock , Chicken stock or even Beef stock when softening them.

We have added Bean Sprouts to this dish to give it a more oriental taste, the rest of the vegetables are pre packed and prepared for convenience.


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This recipe takes about 30 minutes to make
10 mins Prep time
20 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on 160g serving
Calories: 200
Protein: N/A
Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Sugar: N/A
Nutritional information Nutrition
This recipe will serve 2 people Table for Two Servings
Easy: This recipe is easy
Anybody can have a go at this recipe.
Chefs hat Difficulty
▼ Other recipes in this category
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  • Related Video
    Video may vary from this recipe

    How to make Vegetable Stirfry

    Vegetable stirfry is a way of frying vegetables and noodles in a Wok, often with soy sauce and white wine.

    This is a typical oriental recipe that is often seen in Chinese takaway menus.

    You can use any vegetables that you like, but it is usual to use BeanSprouts, Carrots, Onions and Cabbage.


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    serving tray Cuisine: Chinese
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    ingredients

    Easy Method
    Bag of prepared mixed veg to include:
    Bean sprouts
    Carrots
    Cabbage
    Red Onions

    Difficult Method
    2 Carrots
    2 Red onions
    Bean Sprouts
    Half a savoy cabbage

    Rest of the ingredients both methods
    1 Nest medium egg noodles
    Rapeseed Oil
    Vegetable stock cube
    25 g Butter

    Cooking Instructions

      Easy Method
    1. Bring a pan of water to the boil , add crumble a chicken stock cub into the water then add the nest of noodles and simmer for 3 minutes.
    2. Heat up the oil in a frying pan , stir fry the prepared veg until Al Dante (About 5 minutes)
    3. Drain off the noodles into a colander , keeping some of the liquid.
    4. Add the butter to the drained off noodles and tip the noodles into the veg.
    5. Add a splash of the saved liquid to the noodles and veg , cook for a further 2 minutes.
    6. Serve straight away.


    7. Difficult Method
    8. Peel and slice the carrots into julienne's
    9. Fine slice the cabbage
    10. Peel and slice the red onion
    11. Mix all the veg together with the bean sprouts.
    12. Follow the rest of the Easy method.
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    Tips -
    Other ideas:
    ''I have added Medium Noodles to this recipe, you can use any grade of noodle you fancy...''