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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
  • 1 bunch coriander, roughly chopped
  • Furikake (delicious Japanese seasoning)
  • 1 lime, juiced

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5 mins to prep

20 mins to cook

  1. 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.

  2. 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.

  3. Step 3

    Add the sake, mirin, tamari and salt and stir.

  4. Step 4

    Serve in a bowl and top with with chopped peanuts, coriander, furikake and a squeeze of lime juice.

Recipe: Simon Toohey

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