All-purpose mixed vegetable stir-fry

All-purpose mixed vegetable stir-fry

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

While interesting stir-fry combinations are great, I felt it was important here to include a really good all-round, side-dish stir-fry that can be served with almost anything – on top of some brown rice or quinoa, with meat, with fish, with a vegetarian main. This is one of those sides that is a staple fall-back recipe.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 large red onion, peeled, halved and sliced
1 1 large red pepper, seeded and chopped into 1cm pieces
1 courgette, sliced into rounds
2 teaspoons light soy sauce
2 teaspoons toasted sesame oil
1 teaspoon honey
1 teaspoon english mustard
1/2 teaspoon cornflour, dissolved in a little water

Method

  1. Heat the oil in a wok or wide pan. Add the garlic and onion and stir-fry for 2–3 minutes. Add the remaining vegetables and continue to stir-fry for around 5 minutes, until the vegetables are starting to soften.
  2. Add the soy sauce, sesame oil, honey and mustard, and mix well. Add the dissolved cornflour (cornstarch) mixture and stir well on a high heat until a thick sauce forms.

Note

  • Stir-frying

    Perfect as a side
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