Vegetable Stir-fry Recipe

By Jon Andrew

About This Recipe

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. ...

Origins of Vegetable Stir-fry
The origins of vegetable stir-fry can be traced back to ancient China, where the technique of quickly cooking food over high heat in a wok became a staple in culinary practices.

This method not only preserved the vibrant colours and nutrients of the vegetables but also allowed for the infusion of flavours from various seasonings and sauces.

The practice gained prominence during the Han Dynasty (206 BCE – 220 CE), as the availability of diverse vegetables and the introduction of soy sauce and other condiments enhanced the dish's appeal.

Over the centuries, stir-frying evolved, incorporating regional ingredients and techniques, leading to a rich tapestry of variations across Asia.

Today, vegetable stir-fry is celebrated worldwide for its versatility, health benefits, and the ability to create a quick, satisfying meal that showcases the natural flavours of fresh produce.

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Serves: Two

Easy

Cook in: 20 min

Prep: 10 min

What equipment do you need ?

Potato Peeler

Wok

sharp Knife

What is 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.

How to make Vegetable Stir-fry

Cuisine: Chinese

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Ingredients Nutrition Cost

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

VegetarianEgg freeNut free

Health & Nutrition:
This is based on 160g serving

Calories: 200
Protein: N/A
Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Sugar: N/A

Cost to make:
£2.40 / $3.04 (Est.)

*Prices may vary.

Cooking Instructions

Easy Method

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.
Heat up the oil in a frying pan , stir fry the prepared veg until Al Dante (About 5 minutes)
Drain off the noodles into a colander , keeping some of the liquid.
Add the butter to the drained off noodles and tip the noodles into the veg.
Add a splash of the saved liquid to the noodles and veg , cook for a further 2 minutes.
Serve straight away.

Difficult Method