Veggie Stir-Fry

This is what we had for dinner tonight.

Stir-frying is so quick and helps retain­ the flavour and vitamins of the vegetables, and you can use whatever you have available, you don’t have to stick to the vegetables that I have here.

Serves: 4


  • 1 tsp cornflour
  • 2 tbs water
  • 1 tbs soy sauce
  • 2 tbs olive oil
  • 2 – 3 tbs vegetable oil or more olive oil
  • 1 inch ginger, grated
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 1 carrot, sliced
  • 1 red or green pepper, chopped
  • 1 cup broccoli, chopped
  • 4 oz sweetcorn
  • 4 spring onions, sliced
  • 3 oz beansprouts
  • 1 cup cooked rice



  • Whisk together the cornflour and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
  • Heat the vegetable oil or olive oil in a large frying pan or wok over medium high heat.
  • Cook the grated ginger, chopped onion and garlic until softened. This flavours the oil too.
  • Stir-fry the carrot, pepper and broccoli for about 5 minutes. Stir in the corn,  spring onions, beansprouts and rice.
  • Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp.
  • Serve immediately.

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