Stir-fry Vegetables with Rice or Noodles

The ultimate midweek dinner, this dish can be adjusted to whatever veg you have about the house while still remaining full of flavour.

Difficulty:πŸ‘πŸ‘πŸ‘πŸ‘

Cost: ££

Serves 4 people


1 carrot
1 onion
1 stick of celery
1 courgette
ΒΌ cabbage or Chinese leaves
1 leek
1 red or yellow pepper
1 pack of bean sprouts
4 – 6 mushrooms
1 tablespoon soya sauce
1 heaped teaspoon cornflour
Pinch sugar
1 tablespoon fish sauce (optional) 125ml/4 fl oz water
2 –3 tablespoons oil (sesame oil is good for this recipe)
1 clove garlic
Β½ inch piece ginger
For Noodles:
350g/12 oz egg or rice noodles
pinch of salt
For Rice:
250g/8 oz rice (1 mug) – use long grain or easy-cook rice
600ml/1 pint boiling water (2 mugs) Β½ teaspoon salt

  1. Peel and thinly slice the carrot and onion.
    Wash and diagonally slice the celery, leek and courgette.
    Wash and slice the cabbage.
    Trim and de-seed the pepper and cut into strips. Rinse the bean sprouts in a colander.
    Slice the mushrooms and put them with the bean sprouts.
    Leave on one side.
  2. Put the soya sauce, cornflour and sugar into a small bowl and add the water (and fish sauce if you are using it).
    Stir to make a smooth paste.
    Leave on one side.
  3. Peel and finely grate (or chop) the garlic and ginger.
    Heat the oil in a wok or a deep, heavy based frying pan.
    Let the garlic and ginger sizzle for a few moments.
  4. Keep the heat fairly high and add the carrots, onion, and celery.
    Stir and fry for two minutes.
  5. Stirring all the time, add the courgette, cabbage, leek and pepper and stir-fry for a few minutes so that the vegetables cook quickly and evenly.
  6. Add the bean sprouts and mushrooms and stir-fry for a further minute.
  7. Give the soya mixture a stir, then pour it into the wok.
    Stir well till the liquid thicken and boils, coating the vegetables.
    Taste to check the seasoning, then serve straight away on a bed of egg noodles or boiled rice.
    For the Noodles:
  8. Bring a large pan of water to the boil and add the salt.
    Put the egg noodles into the boiling water, cover the pan and turn off the heat. Leave for 3 minutes (for fine noodles) or 5 minutes (for medium noodles).
    Then give the noodles a stir and drain through a colander. Serve immediately.
    For the rice:
  9. Wash and drain the rice. Put the rice, water and salt into a saucepan and bring to the boil.
    Turn heat down to the lowest setting, stir once and cover the pan.
    Leave to cook, undisturbed, for12 – 15 minutes. Taste the rice to check it is cooked through – if it is still chalky in the middle, replace the lid and cook for a further couple of minutes.
    Use a fork to fluff up the rice before serving.

Method

  1. Peel and thinly slice the carrot and onion.
    Wash and diagonally slice the celery, leek and courgette.
    Wash and slice the cabbage.
    Trim and de-seed the pepper and cut into strips. Rinse the bean sprouts in a colander.
    Slice the mushrooms and put them with the bean sprouts.
    Leave on one side.
  2. Put the soya sauce, cornflour and sugar into a small bowl and add the water (and fish sauce if you are using it).
    Stir to make a smooth paste.
    Leave on one side.
  3. Peel and finely grate (or chop) the garlic and ginger.
    Heat the oil in a wok or a deep, heavy based frying pan.
    Let the garlic and ginger sizzle for a few moments.
  4. Keep the heat fairly high and add the carrots, onion, and celery.
    Stir and fry for two minutes.
  5. Stirring all the time, add the courgette, cabbage, leek and pepper and stir-fry for a few minutes so that the vegetables cook quickly and evenly.
  6. Add the bean sprouts and mushrooms and stir-fry for a further minute.
  7. Give the soya mixture a stir, then pour it into the wok.
    Stir well till the liquid thicken and boils, coating the vegetables.
    Taste to check the seasoning, then serve straight away on a bed of egg noodles or boiled rice.
    For the Noodles:
  8. Bring a large pan of water to the boil and add the salt.
    Put the egg noodles into the boiling water, cover the pan and turn off the heat. Leave for 3 minutes (for fine noodles) or 5 minutes (for medium noodles).
    Then give the noodles a stir and drain through a colander. Serve immediately.
    For the rice:
  9. Wash and drain the rice. Put the rice, water and salt into a saucepan and bring to the boil.
    Turn heat down to the lowest setting, stir once and cover the pan.
    Leave to cook, undisturbed, for12 – 15 minutes. Taste the rice to check it is cooked through – if it is still chalky in the middle, replace the lid and cook for a further couple of minutes.
    Use a fork to fluff up the rice before serving.

Ingredients

1 carrot
1 onion
1 stick of celery
1 courgette
ΒΌ cabbage or Chinese leaves
1 leek
1 red or yellow pepper
1 pack of bean sprouts
4 – 6 mushrooms
1 tablespoon soya sauce
1 heaped teaspoon cornflour
Pinch sugar
1 tablespoon fish sauce (optional) 125ml/4 fl oz water
2 –3 tablespoons oil (sesame oil is good for this recipe)
1 clove garlic
Β½ inch piece ginger
For Noodles:
350g/12 oz egg or rice noodles
pinch of salt
For Rice:
250g/8 oz rice (1 mug) – use long grain or easy-cook rice
600ml/1 pint boiling water (2 mugs) Β½ teaspoon salt


Choose your vegetables from the list above and prepare them before you start cooking. Arrange them so that you can add them to the wok in the right order. The vegetables are cooked in order of hardness – e.g. carrots first and mushrooms last.

Use other vegetables that are in season for the best flavour!

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