Recipe
‘Leftover’ Vegetable Stir-fry Recipe
Healthy choice
Mostly whole foods
Gluten-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Main meals
When you’ve got a crisper drawer full of odd veggies that ain’t quite crisp … stir-fry them! Completely adaptable to use any veg you’ve got, this one’s impossible to screw up — and will taste delicious as long as you’ve got those liquid seasonings down pat.
You will need
Serves 2
- Olive oil
- 1/2 brown onion, diced
- 4 cloves garlic
- 1 thumb ginger, peeled and cut into matchsticks
- 1 red capsicum, chopped
- 1 green capsicum, chopped
- 1 large carrot, chopped
- 1 broccoli, florets cut and stalk cut into rounds
- 1 stick of celery, cut into batons
- 2 button mushrooms, sliced
- 1 bok choy
- 4 spring onions, cut into battens
- Handful snow peas
- 1 red chilli, sliced
- 30 ml mirin
- 20 ml sesame oil
- 30 ml tamari
- 30 ml sake
To serve:
- Peanuts, roughly chopped (optional)
- 1 bunch coriander, roughly chopped
- Furikake (delicious Japanese seasoning)
- 1 lime, juiced
Recipe: Simon Toohey
Directions
-
Step 1
Heat a wok on the stove and add in oil to begin frying your veg. If possible, fry the veg in smaller batches to avoid overcrowding the wok, and set aside in a bowl.
-
Step 2
Once the veg are all fried, add some more oil to the wok and fry off the onion, garlic, and ginger before returning the veg to the heat, mixing through.
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Step 3
Add the sake, mirin, tamari and salt and stir.
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Step 4
Serve in a bowl and top with with chopped peanuts, coriander, furikake and a squeeze of lime juice.
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Recipe: Simon Toohey
