Stir-frying really makes the most of vegetables, retaining their colour, flavour and texture. Use whatever veggies you fancy with this technique.
Recipe by: Zoë Harpham
An easy sweet n sour vegetarian stir-fry with tofu, snow peas and celery - flavoursome served on on rice.
Recipe by: joshscrivener
This is a quick and easy stir fried vegetable dish with soy sauce that can be used as a side or vegetarian main.
Recipe by: Suhara
This is a vegetarian noodle salad called Jap Chae in Korea. You can serve it hot or chilled, as a main or a side dish. Delicious!
Recipe by: feistyrebel
There's really nothing better then fresh sauteed vegetables. Red capsicum, carrots, broccoli and fresh mushrooms, stir fried and served with wholemeal pasta.
Recipe by: DVDANDV
This version of stir fry has capsicum, zucchini, bean sprouts, carrots and spring onions but you can just throw in whatever you have.
Recipe by: Dell
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.
Recipe by: Patsy Jamieson, Diane Temple
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!
Recipe by: Elaine Russell
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!
Recipe by: PLUNDERBUNNY
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.
Recipe by: Wiley