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Vegetable Stir Fry

Name: Vegetable Stir Fry
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 400g Mixed vegetables (broccoli, snap peas, peppers, carrot); 3 tbsp Tamari (or soy sauce); 1 tbsp Fresh ginger, grated; 3 Garlic cloves, minced; 1 tbsp Sesame oil; 2 tbsp Neutral oil (sunflower or rapeseed); 1 tsp Cornflour; 3 Spring onions, sliced

Crisp seasonal vegetables tossed in a ginger-garlic sauce with sesame oil and a splash of tamari. Fast, vibrant, and endlessly adaptable.

10 minPrep

10 minCook

20 minTotal

2Serves

Cooking progress0/4 steps

How to cook

Plating & presentation

Serve in a wide bowl over steamed jasmine rice. Garnish with toasted sesame seeds, sliced spring onions, and a drizzle of chilli oil for colour.

Dana's tip

A screaming hot wok is non-negotiable. If your pan isn't hot enough, the vegetables steam instead of frying and lose their crunch.

Ingredients

Serves 2

Mixed vegetables (broccoli, snap peas, peppers, carrot)400g

Tamari (or soy sauce)3 tbsp

Fresh ginger, grated1 tbsp

Garlic cloves, minced3

Sesame oil1 tbsp

Neutral oil (sunflower or rapeseed)2 tbsp

Cornflour1 tsp

Spring onions, sliced3

Add intolerances on the homepage to highlight safe ingredients.

Contains

soysesame

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