Easy Stir-Fried Vegetables Recipe

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  • Dairy-free
  • Gluten-free
serves: 6
Skill: easy
Prep: 15 min
Cooking: 10 min

Taken from The Complete Asian Cookbook by Charmaine Solomon (Hardie Grant, £14.99 each)


  • Choose any of the following vegetables for this simple stir-fry and make sure they are thinly sliced or any leaves are shredded: okra, aubergine, marrow, courgette, green beans, mangetout, carrot, cucumber, cabbage, English spinach, bean sprouts or bamboo shoots.
  • 2 teaspoons sesame oil or corn oil
  • 1–2 onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 300–400g (10–14 oz/3–4 cups) mixed sliced vegetables (see above)
  • fish sauce (optional)


  • Heat the sesame oil in a wok or large heavy-based frying pan over medium heat. Add the onion and garlic and cook until the onion is soft. Add the vegetables and stir-fry until they are tender but still crisp. Season with salt and freshly ground black pepper, and a sprinkling of fish sauce to taste. Serve immediately.

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