You can use this stir fry vegetable recipe to make a meal on its own or you can serve it with rice, a gluten free wrap, or mixed with noodles and served with a delicious sauce, like spicy peanut sauce.
I love it. Especially with peanut sauce!
Which Vegetables to Use in Your Stir Fry
You can be flexible with which vegetables you use. Of course, you can buy special vegetables like water chestnuts (mmmm) but you can also use normal veggies.
Choose whatever vegetables you like or use up the ones you have in your fridge. I love to make a stir fry from onion, carrot, courgette, green pepper, red pepper, cabbage, broccoli and bean sprouts.
I absolutely love the bean sprouts – they’re a must!
You can also use mushrooms, brussel sprouts, pak choy, artichokes, peas and even pumpkin or sweet potato. Those last two would have to be cut small and added first so that they’re not raw when the stir fry is cooked.
How to Cut Vegetables for a Stir Fry
I leave the onions slightly fatter, in half rings because I just love to find the onion rings in the finished stir fry.
The other vegetables, like carrots, courgettes and peppers, I cut into small sticks. Cabbage gets sliced into thin slithers, broccoli in tiny florets and the bean sprouts as they come, whole.
Don’t throw away the stalk of the broccoli! My favourite part of the broccoli is the stalk. Just peel off the tough outer skin and use the tender middle part for the stir fry.
What’s the Secret of a Great Vegetable Stir Fry?
There are a few secrets actually. . . .
1. A good wok or similar pan. You do need to have a good pan for stir frying. It should be deep and round so that the vegetables can be stirred easily. And it must be a pan that transmits a high heat. Not a heavy based pan, or the heat will be too gradual instead of instant.
2. High heat. Have the heat up high so that the vegetables sizzle in the pan.
3. Size of the vegetables. Cut the vegetables small enough so that they cook quickly. Keep them crunchy. That way the colours stay bright and the stir fry has lots of different textures from all the different veggies.
4. Flavourings. You can use lots of different things to flavour a stir fry, from simple to complex. In this recipe I’ve used ginger, garlic, cumin, chilli, two different soy sauces and lemon juice. But you can also make it with plain soy sauce or play around with the flavours you like best.
5. What it’s served with . . . I like stir fry vegetables on their own but for most people the rice, flatbread or noodles will make this more of an appetising meal. The choice is yours!
6. Sauces: A chilli sauce, peanut sauce, sweet and sour sauce or black bean sauce. They all make the vegetable stir fry special.
7. Soya Bean Sprouts. I like to add the soya bean sprouts at the very end so they stay crunchy and keep their flavour.
Stir Fry Vegetables that are quick to make and delicious to eat.
15 minPrep Time
5 minCook Time
20 minTotal Time
- 1 red onion cut in half and sliced lengthwise in to half moons
- 2 carrots cut into sticks
- half a courgette, cut into sticks
- head of broccoli, broken and cut into small florets
- cup full of thinly sliced cabbage
- 1 tin sweetcorn
- 1 bag of bean sprouts
- piece of ginger finely chopped
- 4 cloves garlic
- 1/2-1 red chilli
- olive oil
- 1 lemon
- soy sauce
- Add a little olive oil to the wok followed by the crushed garlic, finely chopped ginger and chilli.
- Fry to release the aroma of the ginger and stir a little before adding the chopped onions.
- I like to let the onions stir-fry for a little while first because I also like to have them in larger slices than the other vegetables so I give them a little head-start frying in the ginger-garlic-chilli mix.
- Next add the carrot sticks, followed after a few moments by the courgette sticks and then the broccoli and cabbage.
- Stir fry over a high heat and be careful to avoid burning.
- When you see that the vegetables are al dente and still brightly coloured add the sweetcorn and a little salt.
- After a moment add a generous dash of soy sauce, the juice of half a lemon and finally 3/4 of the bean sprouts.
- Serve with a slice of extra lemon and accompanied by rice or noodles or just eat on their own.
You can prepare this the day before. Chop all the vegetables and fry the ginger, garlic and onion as per the instructions. Add the rest of vegetables except the bean sprouts, and toss in the hot stir-fry pan just for a moment. Remove from the pan and leave to cool. Store in the fridge in an airtight container. Five minutes before you're ready to serve the meal, all you have to do is re-introduce the vegetables into the hot wok and stir-fry again. Then add the sweetcorn, soy sauce and lemon juice, and lastly toss the beansprouts until they're hot, just before serving.