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Chinese-inspired · Dinner

Vegetable Stir-fry

VegEasy

Diet: Veg · Vegan

Cook firm vegetables first. Add pak choi leaves near the end so they wilt without overcooking.

Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Difficulty
Easy
Cuisine
Chinese-inspired
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of vegetable stir-fry
Photograph uses a different mix of vegetables; the recipe ingredient list determines matching. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Seasoning and finishing

Equipment

Wok or wide frying pan; spatula; knife; board.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 1 min

  1. Cut 125 g carrot into thin slices.
  2. Cut 125 g broccoli into small florets.
  3. Cut 125 g red bell pepper into thin strips.
  4. Separate the stems and leaves of 125 g pak choi.
  5. Slice the pak choi stems thinly.

Stir-fry · About 3 min

  1. Heat 1 tbsp neutral oil in the wok over medium-high heat.
  2. Add 1 clove minced garlic and 1 tsp finely grated ginger.
  3. Stir for 20 seconds.
  4. Add the carrot and broccoli.
  5. Stir-fry for 3 minutes.
  6. Add the pepper and pak choi stems.
  7. Stir-fry for 2–3 minutes.

    Check: The vegetables should become tender enough to bite while remaining crisp.

  8. Add the pak choi leaves and 1 ½ tbsp soy sauce.
  9. If using sweet chili sauce, add 2 tbsp sweet chili sauce.
  10. Stir-fry for 1 minute.

    Check: The leaves should wilt and the sauce should lightly coat the vegetables.

  11. Serve immediately.

Tips

  • Side portions. The photograph shows a different selection of mixed vegetables.

Substitutions

  • Use green beans instead of some broccoli, allowing more cooking time.

Storage

  • Get perishable Vegetable Stir-fry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Vegetable Stir-fry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Vegetable Stir-fry to 74°C / 165°F, stirring or turning it for even heating. When Vegetable Stir-fry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Vegetable Stir-fry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Vegetable Stir-fry becomes softer in storage.

Make ahead

  • Cut vegetables and mix sauce one day ahead; refrigerate separately.

FAQ

Why are vegetables limp?

A crowded pan or long cooking can steam them.

Why add sauce near the end?

It coats cooked vegetables without prolonged simmering.

How should I store vegetable stir-fry?

Get perishable Vegetable Stir-fry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Vegetable Stir-fry within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Lulu Grimes: Simple stir-fry.

Vegetable-only side adaptation; omits the source’s cooked prawns/chicken and noodles.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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