RecipeMirror Original
Vegetable Stir-Fry
A colourful high-heat vegetable stir-fry with a quick soy-ginger sauce.
25 min · Easy · Serves 4 · ~280 kcal / serving · Asian-inspired
Ingredients
- 1 tbsp neutral oil
- 1 red bell pepper · sliced
- 1 yellow bell pepper · sliced
- 1 carrot · thinly sliced
- 200 g broccoli · small florets
- 150 g sugar snap peas
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp ginger · grated
- 1 garlic clove · minced
- 1 tsp cornflour
Cook tips
- Cut vegetables to similar thickness so they finish together.
- Keep the pan hot and cook quickly for better texture.
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Method
- 1
Mix the sauce
Combine soy sauce, rice vinegar, sesame oil, ginger, garlic and cornflour.
- 2
Heat the pan
Heat oil in a wok or large frying pan until hot.
- 3
Cook the firm vegetables
Add carrot and broccoli first and stir-fry briefly.
3 min timer
- 4
Add remaining vegetables
Add peppers and sugar snap peas and continue cooking until bright and just tender.
3 min timer
- 5
Add sauce
Pour in the sauce and toss until glossy and lightly thickened.
1 min timer
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