Basic Vegetable Stir-Fry

  • 10reviews
  • 49saves
  • 35min

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

Dell

Ingredients

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

Directions

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 (10)

Seema.T
by
5

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

CHEF NICOLE
by
3

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

GLASERJD
by
3

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

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