Spring Vegetable Stir-Fry

This delicious stir-fry uses all the vegetables that are just coming into season.

Serves: 4


  • 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 high heat, sweat the onion, garlic and ginger. Add all the vegies (not bok choy or spring onions) and stir-fry with a little water to ‘steam’ the vegies 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.

YourLifeChoices Writers
YourLifeChoices Writershttp://www.yourlifechoices.com.au/
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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