Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, use-up vegetable stir-fry. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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.
Use-up Vegetable Stir-fry is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Use-up Vegetable Stir-fry is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have use-up vegetable stir-fry using 19 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Use-up Vegetable Stir-fry:
- Make ready vegetable oil (cold-pressed recommended)
- Take onion, in half-moon slices
- Prepare small leeks, thinly sliced
- Get garlic, thinly sliced
- Make ready ginger paste
- Get red chili, sliced. I leave the seeds in but that’s optional
- Make ready chestnut mushrooms, sliced
- Make ready sugar-snap peas
- Get cherry tomatoes, quartered
- Make ready baby sweetcorn
- Get carrot, in thin batons
- Get Savoy cabbage, shredded with stalk diced small
- Get Mirin rice wine (optional)
- Take soy sauce (I use Pearl River Bridge Dark sauce)
- Make ready pack Black Bean or Chow Mein or Oyster & Spring Onion sauce
- Get ready-to-wok noodles (2/3 servings)
- Get sea salt
- Make ready ground black pepper
- Get fresh coriander, chopped (to garnish)
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. Serve the stir-fried vegetables over rice and enjoy! Vegetable Stir-Fry With Brown Rice and Honey-Soy Sauce. These vegetable stir-fries are a collection of recipes that include a blend of colorful veggies cooked in a variety of delicious sauces.
Steps to make Use-up Vegetable Stir-fry:
- 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.
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. I don't know the exact history of this simple dish, but Yasai Itame has been around for many years and it is Stir fry dishes is great for using small bits and pieces of ingredients hidden in the refrigerator. Sign up for the free Just One Cookbook newsletter delivered to your inbox! How do you stir fry frozen vegetables?
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