FRY MIX RECIPES
STIR-FRY VEGETABLES | JAMIE OLIVER RECIPES
There are so many things to love about this stir-fry recipe – it's quick, tasty and full of goodness
Total Time 15 minutes
Yield 2
Number Of Ingredients 12
Steps:
- Crush the garlic and finely slice the chilli and spring onion. Peel and finely slice the red onion, and mix with the garlic, chilli and spring onion.
- Shred the mangetout, slice the mushrooms and water chestnuts, and mix with the shredded cabbage in a separate bowl to the onion mixture.
- Heat your wok until it’s really hot. Add a splash of oil – it should start to smoke – then the chilli and onion mix. Stir for just 2 seconds before adding the other mix. Flip and toss the vegetables in the wok if you can; if you can’t, don’t worry, just keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat of the bottom of the wok. Season with sea salt and black pepper.
- After a minute or two, the vegetables should have begun to soften. Add the soy sauce and 1 teaspoon of sesame oil and stir in. After about 30 seconds the vegetables should smell amazing! Tip on to a serving dish, sprinkle over some sesame seeds and tuck in.
Nutrition Facts : Calories 100 calories, FatContent 2.4 g fat, SaturatedFatContent 0.3 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 16.4 g carbohydrate, SugarContent 5.1 g sugar, SodiumContent 1.87 g salt, FiberContent 1.6 g fibre
VEGETARIAN STIR-FRY RECIPES - BBC GOOD FOOD
Whip up a meat-free feast in no time with delicious veggie stir-fries packed with wholesome ingredients and vibrant Asian flavours to excite the senses.
Provided by Good Food team
Number Of Ingredients 1
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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES
Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 676 calories per serving
- Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
- Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
- Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
- Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
- Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
- Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
- Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
- Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
- Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
- Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
- Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
- Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.
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Who says you need to get takeout to have Chinese food at home? This chicken stir-fry is so good you'll want to eat this all the time. The sauce is tangy and sweet with a nice nutty taste from the sesame oil. The noodles soak up all the delicious flavors. Get your chopsticks ready for this easy and yummy dinner.
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Reviews 4
Category Chicken
Cuisine Asian
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Reviews 4
Category Chicken
Cuisine Asian
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Reviews 4.6
Total Time 25 minutes
Category Dinner
Calories 291 calories per serving
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Reviews 4.6
Total Time 25 minutes
Category Dinner
Calories 291 calories per serving
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Calories 10 calories per serving
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