Recipe | Mixed Vegetable Stir Fry

Vegetable stir fry

Who doesn’t love a stir fry? It’s quick, it’s easy, it’s full of vegetables, it’s colourful and it tastes good every time you make it! This is a great dish to rustle up when you’re short of time or too lazy to cook something more elaborate. We normally have a stir fry at least once every week or two. It’s perfect if we’ve both had to stay on a little later at work. Either one of us can make it in 20 minutes tops, ready for the other to come home too.

The beauty of a stir fry is that you can really make it your own too. If you like spice, add more chilli. If you like soy, add more! Our quantities vary every time we make it, but it always tastes delicious. This time we’ve used sesame seeds to season, but sometimes we prefer using peanuts and ground them up, resembling more of a Pad Thai.

We’ve kept this week’s meat free but you could add chicken, beef. Or perhaps you prefer seafood – prawns would make a lovely addition. Otherwise, keep it packed full of vegetables like we have!

Ingredients (serves 2)

  • 200g brown rice
  • 1 brown onion
  • 1 red chilli
  • 2 garlic cloves
  • 1 red pepper
  • 2 pak choi
  • ¼ broccoli head
  • 1 handful small cup mushrooms
  • 1 can water chestnuts
  • 2 tbsp chilli and garlic paste
  • 1 tbsp fish sauce
  • 1½ tbsp soy sauce
  • ½ bunch fresh coriander
  • Sesame seeds
  1. We used brown rice for this dish, so we began by bringing a pan of water to the boil over a medium to high heat, adding the brown rice, turning the heat to low and simmering for 15-17 minutes. However, if you’re using white rice or basmati, please follow packet instructions and move on to step 2.
  2. Chop all of your veg – a stir fry is quick to bring together. The time is in the preparation, so get this all out of the way first. We chopped our onion and pepper into fairly small chunks, finely chopped the garlic (you may wish to use a garlic press) and red chilli, chopped the pak choi into large chunks – separating the leaves from the stems, and the broccoli into small florets. The mushrooms you can either halve or keep whole, depending on their size. Roughly chop the coriander.
  3. Place a large wok over a very high heat. As the wok begins to smoke add a drop of rapeseed oil. Turn the heat down a fraction and add your onion. Stir continuously for a 1-2 minutes, making sure it doesn’t stick and burn.
  4. Add your chilli, garlic, red pepper and broccoli. Continue to stir and cook for a further 2-3 minutes.
  5. Add your water chestnuts and mushrooms and cook for a further 1-2 minutes, until everything has softened a little
  6. Mix in your paste, fish sauce and soy sauce. Stir thoroughly and turn the heat down a fraction more to a low heat.
  7. Drain your rice and place in deep bowls to one side.
  8. Stir half of your coriander through the vegetables and add to your bowls on the other side. (You may wish to combine your rice and vegetables in the wok instead).
  9. Sprinkle over the rest of the coriander and some sesame seeds. Enjoy!

Mixed vegetable stir fry