Vegetable Stir Fry

Serves: 4

Prepare all of the ingredients ahead of time. Cooking is very fast and you want your vegetables very crisp.

Dovetailing Tip: Save leftover stir fry to use on day 5, in place of the vegetables in the Egg Foo Yung.

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1 tablespoon oil
1 tablespoon toasted sesame oil
2 cloves garlic, finely chopped
1 inch ginger, grated
3 carrots, cut into julienne strips
1 (12-ounce) can baby corn, halved
1 (8-ounce) can water chestnut
1 head broccoli, cut into small flowerettes
2 cups fresh sugar peas
2 cups fresh bean sprouts
4 green onions
2 tablespoons soy sauce
2 tablespoons corn starch
2 tablespoons rice vinegar
1 cup vegetable stock


Heat the oil and sesame oils in a wok until very hot, add the garlic, ginger, and then stir-fry for one minute. Add the remaining vegetables and water chestnuts and cook for a further 2 minutes.

Mix the soy sauce in a small bowl and stir in the corn starch to create a smooth paste. Stir the mixture into the vegetables, together with the rice vinegar and stock.

Stir-fry for a further minute or so, until the liquid has thickened and the vegetables are glazed but still crisp. Serve immediately.


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