Mains
Chinese
ChineseVegetable Stir-Fry
A fast, colourful vegetable stir-fry shown three ways. The basic uses a frozen veg mix and a bottled sauce, while the ultimate builds a fresh aromatic wok dish with a balanced from-scratch sauce and proper wok hei.
Vegetarian
Vegan
Dairy-free
Nut-free
Budget version
Frozen stir-fry vegetables and a bottled sauce over straight-to-wok noodles.
Per serving£1.60
Total cost£3.20
Time15 min
Ingredients for 2
- 400 g frozen stir-fry vegetable mix
- 300 g straight-to-wok noodles
- 4 tbsp bottled stir-fry sauce
- 1 tbsp vegetable oil
- 2 cloves garlic , crushed
- salt , to taste
Method
- Heat the oil in a large frying pan or wok over a high heat.
- Add the garlic and the frozen vegetables and stir-fry for 5 minutes.
- Add the noodles and toss for 2 minutes until heated through.
- Pour in the bottled sauce, toss to coat, and cook for another minute.
- Season to taste and serve straight away.
Equipment
The three ways, side by side
Budget
Frozen stir-fry vegetables and a bottled sauce over straight-to-wok noodles.
Better
Fresh crunchy vegetables with a quick soy, ginger and honey sauce.
Ultimate
A fragrant wok of fresh seasonal veg, crispy tofu and a balanced umami sauce with wok hei.
