HOW DO YOU STIR FRY RECIPES

VEGETARIAN STIR-FRY RECIPES - BBC GOOD FOOD

Vegetarian stir-fry recipes - BBC Good Food image

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

Ingredients

STIR-FRY VEGETABLES | JAMIE OLIVER RECIPES

Stir-fry vegetables | Jamie Oliver recipes image

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

Ingredients

1 clove of garlic
1 fresh red chilli
3 spring onions
1 small red onion
1 handful of mangetout
a few shiitake mushrooms
a few water chestnuts
1 handful of shredded green cabbage
olive oil
2 teaspoons soy sauce
sesame oil
sesame seeds to sprinkle on top

Steps:

1. 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.
2. Shred the mangetout, slice the mushrooms and water chestnuts, and mix with the shredded cabbage in a separate bowl to the onion mixture.
3. 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.
4. 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

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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
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 100 calories per serving

1. 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.
2. Shred the mangetout, slice the mushrooms and water chestnuts, and mix with the shredded cabbage in a separate bowl to the onion mixture.
3. 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.
4. 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.

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