Use-up Vegetable Stir-fry.
You can cook Use-up Vegetable Stir-fry using 19 ingredients and 4 steps. Here is how you cook that.
Ingredients of Use-up Vegetable Stir-fry
- It's 1 tbsp of vegetable oil (cold-pressed recommended).
- Prepare 1 of onion, in half-moon slices.
- It's 2 of small leeks, thinly sliced.
- Prepare 3 cloves of garlic, thinly sliced.
- It's 1 tsp of ginger paste.
- Prepare 1 of red chili, sliced. I leave the seeds in but that’s optional.
- Prepare 80 g of chestnut mushrooms, sliced.
- Prepare 150 g of sugar-snap peas.
- It's 6 of cherry tomatoes, quartered.
- It's 125 g of baby sweetcorn.
- You need 300 g of carrot, in thin batons.
- It's 1/4 of Savoy cabbage, shredded with stalk diced small.
- You need 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.
- It's 300/450 g of ready-to-wok noodles (2/3 servings).
- Prepare 1 pinch of sea salt.
- It's 1 pinch of ground black pepper.
- Prepare 1 handful of fresh coriander, chopped (to garnish).
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..
