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Best Advice to Serving Yummy Use-up Vegetable Stir-fry

Hoping to eat Use-up Vegetable Stir-fry a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with useful ways on producing a Use-up Vegetable Stir-fry like a famous chef made.

Use-up Vegetable Stir-fry

We hope you got insight from reading it, now let's go back to use-up vegetable stir-fry recipe. You can have use-up vegetable stir-fry using 19 ingredients and 4 steps. Here is how you cook it.

To cook an extraordinary Use-up Vegetable Stir-fry, here are the ingridients needed:

  1. Provide 1 tbsp of vegetable oil (cold-pressed recommended).
  2. Use 1 of onion, in half-moon slices.
  3. You need 2 of small leeks, thinly sliced.
  4. Provide 3 cloves of garlic, thinly sliced.
  5. Get 1 tsp of ginger paste.
  6. Take 1 of red chili, sliced. I leave the seeds in but that’s optional.
  7. Use 80 g of chestnut mushrooms, sliced.
  8. Take 150 g of sugar-snap peas.
  9. You need 6 of cherry tomatoes, quartered.
  10. Prepare 125 g of baby sweetcorn.
  11. You need 300 g of carrot, in thin batons.
  12. Take 1/4 of Savoy cabbage, shredded with stalk diced small.
  13. Use 2 tbsp of Mirin rice wine (optional).
  14. Use 2 tbsp of soy sauce (I use Pearl River Bridge Dark sauce).
  15. Get 1 (120 g) of pack Black Bean or Chow Mein or Oyster & Spring Onion sauce.
  16. You need 300/450 g of ready-to-wok noodles (2/3 servings).
  17. Get 1 pinch of sea salt.
  18. Provide 1 pinch of ground black pepper.
  19. You need 1 handful of fresh coriander, chopped (to garnish).

After preparing the ingridients, next you are ready to prepare your appetizing Use-up Vegetable Stir-fry by following the instructions on this section:

  1. Heat the oil in a wok and gently fry the onion for 1 minute, only stirring to avoid sticking. Add the leeks, garlic, ginger and chili and cook for a further 3 minutes or until the ingredients are softened but not burnt, stirring gently but frequently..
  2. Increase the heat, add the rest of the vegetables and stir-fry for 4-5 minutes, or until al dente..
  3. Add the mirin, soy sauce, chosen sauce, stir thoroughly and immediately add the noodles..
  4. Cook for 2 minutes, turning and tossing frequently. Quickly add the seasoning and serve onto warm dishes. Sprinkle on the coriander and enjoy..

One of the reasons I like vegetable stir-fry is the generous. Stir briskly then add the vegetables. Serve onto warmed bowls, adding coriander garnish to taste. Add the leftover vegetable stir fry and saute until well heated through. Add a teaspoon of concentrated chicken stock (if using) and toss gently with the veggies.

Recipe : Use-up Vegetable Stir-fry

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Simple tips to make Use-up Vegetable Stir-fry

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