Use-up Vegetable Stir-fry. Stir-frying - Heat up the vegetable oil in the wok. - Saute the garlic until fragrant over low heat. - Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent. Vegetable stir-fry is a quick and easy Chinese dish.

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. You can have Use-up Vegetable Stir-fry using 19 ingredients and 4 steps. Here is how you cook it.

Ingredients of Use-up Vegetable Stir-fry

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

Stir-Fry Sauce: Ready-to-use stir-fry sauces can be found in the supermarket. Use ⅔ cup for four servings. Tips for Making the Dish Perfect Every Time. 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.

Use-up Vegetable Stir-fry instructions

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..

These vegetable stir-fries are a collection of recipes that include a blend of colorful veggies cooked in a variety of delicious sauces. Stir-fries are a perfect way to use up that produce in the refrigerator that needs to go quickly. We always have odds and ends that can easily be made into a main dish stir. Serve the stir-fried vegetables over rice and enjoy! Vegetable Stir-Fry With Brown Rice and Honey-Soy Sauce.