Spring Vegetable Stir-fry

This delicious stir-fry uses all the vegetables which are just coming in to season

This delicious stir-fry uses all the vegetables which are just coming in to season and makes a lovely, light lunch or dinner dish.

Ingredients (Serves four)
1 red onion, finely chopped
2 carrots, cut into thin strips
2 sticks celery, cut into fine strips
2 capsicums (any colour) sliced
8 mushrooms (preferably shiitake) sliced
1 head broccoli, cut into florets
1 cup snow peas
2 cups Chinese cabbage, shredded
1 bunch bok choy, trimmed
1 cup fresh coriander leaves, chopped
4 spring onions, sliced
1 tablespoon fish sauce
2 tablespoons light soy sauce
2 tablespoons sesame oil
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon grated ginger

Heat the olive oil in a large wok and, over a high heat sweat the onion, garlic and ginger. Add all the veggies (not bok choy or spring onions) and stir-fry with a little water to ‘steam’ the veggies for about a minute. Add the sauces and sesame oil, stir and turn off the heat. Throw in the bok choy and cover the wok to allow the greens to wilt for about a minute. Garnish with spring onions and coriander and serve on noodles.

For a heartier dish, you can add beef or chicken at the same time as the onions.


    To make a comment, please register or login
    28th Aug 2012
    This recipe is excellent for my diet but the quantities seem too great for one person. Please adjust for one and advise.
    29th Aug 2012
    Hey Moz, how about dividing everything by 2?
    29th Aug 2012
    Ok I guess that makes sense so that's what I will do thanks

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