Stir-frying is so quick and helps retain the flavour of the vegetables. My version has carrots, capsicum, zucchini, bean sprouts and spring onions but you can use whatever you have available.
Need a quick and easy side dish? Broccoli and green capsicum are stir-fried in light sesame oil with sesame seeds.
Asparagus remains crisp when you stir-fry it. It's delicious with a drizzling of Japanese teriyaki sauce. For a starter to a lunch or dinner, simply increase the ingredients to suit the numbers allowing allow 5 asparagus spears per person.
In addition to the phytoestrogens from the tofu, this stir-fry is also rich in calcium, selenium, beta-carotene and vitamin C.
This colourful stir-fry celebrates spring with seasonal asparagus. It is a protein-rich vegetarian dish, thanks to the tofu. And with its zesty sauce, it will appeal even to resolute meat lovers. You can vary the recipe by using snow peas instead of asparagus and red capsicum rather than carrots.
This green vegetable medley is loaded with nutrients that help fight birth defects and at the same time prevent age-related diseases.
A selection of ground and whole spices and a hint of coconut flavour the mixed vegetables in this contemporary curry, which is cooked in stages so that all the individual tastes remain distinct and delicious. Serve with boiled rice.
Ginger, chillies, garlic and spring onions provide powerful anti-oxidant protection against chronic disease.
If your family is not tempted by tofu, win them round with this Chinese-style dish. The tofu is glazed with ginger and soy, and served on a bed of garlicky noodles and crisp vegetables tossed with plum sauce. Although the method may look long, the dish is incredibly quick to make and there's very little washing up!
A meal I invented when broke and hung over. Uses ingredients that are almost always hanging around the kitchen and is super-tasty. Even my non-vegie boyfriend requests it at least once a fortnight!
Two favourite vegetables team with tarragon in this refreshing combination, stir-fried in minutes.
White and green cabbage combine in this easy stir-fry, while cashew nuts and celery add extra crunch.
Tofu soaks up the flavour of a tangy marinade of soy sauce and dry sherry and is then stir-fried with a crisp mixture of vegetables and cashew nuts and served with noodles.
This is a wonderful Asian stir fry. Utilise whatever mushrooms are in season such as straw, button or shiitake mushrooms. To make it vegan substitute the fish and oyster sauce for a dark mushroom soy sauce.
This is a quick and easy stir fried vegetable dish with soy sauce that can be used as a side or vegetarian main.
A simple stir fried vegetables that can be served as a vegetarian main or as a side. The sauce uses lime juice, palm sugar and soy sauce.
This is an ideal stir fried noodle dish for when friends come over, this makes a great side dish or vegetarian main thus keeping everyone happy.
Extremely easy and quick to make this kimchi and beansprout stir fry is a great side dish or light vegetarian meal.
This is a great Korean style stir fry that features firm tofu, enoki mushrooms, kimchi, baby corn and bamboo shoots.
If you are looking for a different way to cook eggplants this is a nice variation, I love the heat of it but you can tweak the chilli bean paste and fresh green chillies to your taste.