Basic Vegetable Stir-Fry

    35 minutes

    This version of stir fry has capsicum, zucchini, bean sprouts, carrots and spring onions but you can just throw in whatever you have.

    203 people made this

    Serves: 4 

    • 1 teaspoon cornflour
    • 2 tablespoons water
    • 1 tablespoon soy sauce
    • 2 tablespoons olive oil
    • 2 -3 tablespoons vegetable oil
    • 1 carrot, sliced
    • 1 red capsicum, chopped
    • 1 zucchini, sliced
    • 125g baby corn
    • 1 clove garlic, crushed
    • 4 spring onions, sliced
    • 90g beansprouts

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Whisk together the cornflour and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
    2. Heat the vegetable oil in a large frying pan or wok over medium high heat. Stir-fry the carrot, capsicum and zucchini for about 5 minutes. Stir in the corn, garlic, spring onions, beansprouts and the soy sauce mixture. Cook and stir for about 5 minutes or until vegetables are tender but crisp. Serve immediately.

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    Reviews in English (61)


    I actually didn't think this was that great compared to other stir-fry recipes I've used. I would suggest definitely add more veggies that you personally like and also more flavours would help. Overall was boring  -  27 Aug 2012


    Used different ingredients. Left out the corn and sprouts. Added some nice pea pods and a little black bean sacue, as well as some chopped fresh ginger. Mmmm  -  08 Oct 2008


    This is a good base for a stir fry, but I added a few little additions. Adding sesame oil to the sauce will make it a little spicier. Also, if you add some freshly grated root ginger along with the garlic, it gives it more zing. Pretty much any veggies will do.  -  08 Oct 2008