Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegetable Stir Fry Recipe
This can be a Vegetable Stir Fry to make your individual. Use it for any veggies you need, and serve it as a foremost or as a aspect dish with any Asian meals. The tasty Chinese language brown sauce is rather like you get from Chinese language eating places and can make any veg completely scoff-able. And there’s a beneficiant quantity of it to soak your rice!
Vegetable Stir Fry
I make this roughly as soon as per week, and it fully baffles me how I’ve been operating this recipe web site for five years (!!) with out sharing it.
A Vegetable Stir Fry is:
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my end-of-week Fridge Forage meal;
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how I (fortunately) eat a ton of greens in a single sitting;
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one thing I make with a mixture of greens – or only one (like snow peas or Asian mushrooms).
I serve it over rice or noodles. I toss noodles into it whereas cooking. I high home made Chinese language noodle soups with it. And I make immediate ramen respectable by piling on this saucy stir fried greens.
So I repeat once more – 5 years. No recipe. BAFFLED. 🤷🏻♀️
What goes in my Vegetable Stir Fry
You possibly can mainly ignore all of the greens within the photograph beneath, and visualise no matter YOU need to make use of! Simply use the sauce a part of my recipe. 🙂
Can I make this with Charlie?
100% sure, you’ll want 4 tablespoons of Charlie and instructions are within the recipe beneath. For brand spanking new readers, “Charlie” is my prepared made All Function Chinese language Stir Fry Sauce. RTE readers and I really like him a lot, we’ve named him. He has a shelf lifetime of months, and can be utilized in 90% of my stir fries and noodles, both outright or with the addition of some additional flavourings. Strive him as soon as, and also you’ll be obsessive about him too!
The way to make stir fried greens
There’s solely two guidelines right here:
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Have all of the components chopped and able to toss within the wok / skillet as a result of this recipe strikes quick when you begin cooking!
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Don’t let the veggies cook dinner till floppy and unhappy. They need to be vibrant, simply cooked so that they don’t have the uncooked chew to them however they’re nonetheless a bit crisp. That’s the purpose of optimum flavour and vitamin for greens!
What order to cook dinner greens in stir fries
There’s no want to show this into a precise science! Simply begin by cooking aromatics to type the flavour base then add greens that take the longest to cook dinner first, and delicate issues like leafy greens in direction of the tip.
Right here’s a tough information:
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Aromatics in first- onion, leeks, garlic, ginger, chilli
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Agency greens in second – like carrot, capsicum/bell peppers, stems of Asian Greens (Buk Choy on this recipe), zucchini / courgettes, eggplant, asparagus, canned child corn, inexperienced beans, okra.
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Faster cooking greens added next- snow peas, kale, cabbage.
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Delicate greens in final – toss till simply wilted. Leaves of Asian Greens, spinach, bean sprouts, inexperienced onions, contemporary herbs.
Pre cooked greens – broccoli, cauliflower and broccolini ought to be pre-cooked previous to utilizing in a stir fry as they take too lengthy to cook dinner from uncooked in a stir fry (until chopped small). And although I hardly ever use them in stir fries, I additionally pre cook dinner issues like pumpkin, potato, squash, and different root greens.
A giant skillet of greens by no means appeared so tasty!!
Additionally – the stir fry sauce. I like making loads of it so it might probably soak by means of the rice or noodles, or no matter you serve it over. It’s additionally significantly good at disguising cauliflower rice – for these of you *making an attempt* to chop down on carbs. 😇
What to serve with Stir Fried Greens
This may be served as:
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a foremost dish with rice or noodles (strive cauliflower rice for a low carb possibility); or
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a vegetable aspect dish.
Although this stir fry has Chinese language origins, don’t prohibit your self to serving this alongside simply Chinese language dishes. You’ll see comparable model of this sauce used all throughout Asia. So serve it as a vegetable aspect the subsequent time you make any Asian dishes – corresponding to Vietnamese, Thai or Japanese! Listed here are a couple of recommendations (just some….😂):
What to serve with Stir Fried Greens
Woah. For somebody who’s taken so lengthy to share such a *easy* recipe, I positive did have lots to say about it! 😂 – Johnsat x
Watch easy methods to make it
Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves , finely chopped
- 1 tbsp ginger , finely sliced (optional)
- 1/2 onion , peeled and sliced
- 1 carrot , large
- 3 medium buk choy or other leafy greens of choice (Note 1)
- 1 cup mushrooms , sliced 3mm / 1/8″ thick
- 1 capsicum , sliced 1/2cm / 1/5″ thick
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp soy sauce , light or all purpose (not dark soy) (Note 2)
- 2 tsp Oyster Sauce
- 1 tbsp Chinese Cooking Wine or Mirin (Note 3)
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup / 185 ml water
- Finely sliced green onions
- Sesame seeds
Instructions
- Carrot: cut in half lengthwise then diagonally sliced 2mm / 1/10" thick
- Buk Choy (Note 1): Trim base off, then cut leaves off the stem. Cut the stem lengthwise into 1cm / 2/5" wide pieces. Keep leaves separate from stems, they will be cooked at different times.
- Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.
- Heat oil in a wok or large heavy based skillet over high heat.
- Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.
- Add carrot, capsicum and stems of buk choy – stir for 1 minute.
- Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.
- Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don't overcook so they become floppy and limp – they should be just cooked, "crisp tender".
- Remove from stove and serve over rice (low carb option: cauliflower rice). Garnish with green onions and sesame seeds if using. A big dollop of chilli sauce wouldn't go astray either!
Notes
1. Buk Choy is an Asian vegetable, as pictured. Stems take longer to cook than the leaves, so best to cut leaves off and add towards the end of the cook time. Stems vary vastly in width (outer layers thick, inner layers small) so cut them into even size so they cook at the same time. Do the same for all similar shaped Asian Greens.
There’s no need to be 100% exact here – if some leaves end up in the stem batch, it’s totally fine! You just want MOST added later in the cook time.
2. Soy sauce – use light or all purpose soy sauce here. Do not use Dark Soy Sauce – the flavour is too intense and will overpower the sauce. The bottle will be labelled “dark soy sauce”.
Gluten free – use tarmari.
3. Chinese Cooking Wine (“Shaoxing wine”) is the secret ingredient that really makes a restaurant standard Chinese sauce. You get complexity and depth in the sauce with just a bit of the cooking wine.
SUBSTITUTES:
Mirin – best, the Japanese equivalent of Chinese cooking wine;
Dry sherry – next best, any cheap and cheerful dry sherry
Japanese cooking sake
Non alcoholic – substitute the water in the recipe with LOW SODIUM chicken stock/broth
4. CHARLIE is my All Purpose Stir Fry Sauce. If you haven’t met him yet and you love stir fries, you are going to be best friends very soon. Find the recipe for him here, along with how to use him.
To use Charlie for this recipe, replace the Sauce with 4 tablespoons of Charlie + 3/4 tsp cornflour / cornstarch + 3/4 cup water, then use per recipe.
5. Nutrition excludes rice.
Did You Make This Recipe?
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