Veggie stir fry (generic recipe)

Name: Veggie stir fry (generic recipe)
Yield: 2 people
Cuisine: British
Ingredients: 2 tbsp soy sauce; 1 tbsp golden syrup; 1 tbsp sunflower oil; 1 tsp sesame oil; 1 tsp rice wine vinegar; OPTIONAL - 1 tbsp lemon or lime juice; 2 tsp cornflour; 1 tsp minced ginger; 1 tsp minced garlic; 3-4 tsp spices - your choice (e.g 1 tsp each of Chinese 5-spice, ground coriander and ground ginger); Herbs - your choice (e.g. coriander leaf, or lemongrass) - use 2 tsp dried herbs or more if the herbs are fresh / frozen; 1 tbsp sunflower oil; 400-600 g any vegetables - chopped to smaller-than-bite-size pieces. For example - finely chopped greens (any) and colourful peppers are good. Root veg (eg carrot) should be grated or julienned; OPTIONAL: 100-200g of tofu, fake meat, or other protein; OPTIONAL: 100g cooked rice or noodles

Angela 🥗 @Angela

This all-purpose recipe lets you stir-fry the ingredients of your choice. You can mix and match ingredients based on what you have available on the day.

The meal pictured is a cabbage and leek #StirFry with carrot and spring onion, noodles and tofu. I added extra ginger and lime for their zingy flavours.

This all-purpose recipe lets you stir-fry the ingredients of your choice. You can mix and match ingredients based on what you have available on the day.

The meal pictured is a cabbage and leek #StirFry with carrot and spring onion, noodles and tofu. I added extra ginger and lime for their zingy flavours.

Angela 🥗 @Angela

This all-purpose recipe lets you stir-fry the ingredients of your choice. You can mix and match ingredients based on what you have available on the day.

The meal pictured is a cabbage and leek #StirFry with carrot and spring onion, noodles and tofu. I added extra ginger and lime for their zingy flavours.

This all-purpose recipe lets you stir-fry the ingredients of your choice. You can mix and match ingredients based on what you have available on the day.

The meal pictured is a cabbage and leek #StirFry with carrot and spring onion, noodles and tofu. I added extra ginger and lime for their zingy flavours.

Saved

Ingredients

2 people

Sauce
2 tbspsoy sauce
1 tbspgolden syrup
1 tbspsunflower oil
1 tspsesame oil
1 tsprice wine vinegar
OPTIONAL - 1 tbsp lemon or lime juice
2 tspcornflour
Herbs and spices
1 tspminced ginger
1 tspminced garlic
3-4 tspspices - your choice (e.g 1 tsp each of Chinese 5-spice, ground coriander and ground ginger)
Herbs - your choice (e.g. coriander leaf, or lemongrass) - use 2 tsp dried herbs or more if the herbs are fresh / frozen
Other ingredients
1 tbspsunflower oil
400-600 gany vegetables - chopped to smaller-than-bite-size pieces. For example - finely chopped greens (any) and colourful peppers are good. Root veg (eg carrot) should be grated or julienned
OPTIONAL: 100-200g of tofu, fake meat, or other protein
OPTIONAL: 100g cooked rice or noodles

Saved

Steps

1

Start by mixing the cornflour with a little water in a jug. Mix in all the other sauce ingredients. You'll want to make the sauce a total of about 120ml or so - top up with water as necessary, and stir thoroughly. It doesn't matter if it's a little bit runny, as water will evaporate when you are cooking. Set aside.
2

Prepare all your other ingredients - everything needs to be on hand when you start to cook. Have a cup or jug of water ready, too.
3

Heat the cooking oil in a wok (or a large frying pan). If your vegetables include onions or leeks put them in first. Then add all your herbs and spices and stir fry all these ingredients for a minute or two. If you are cooking tofu (or other protein), add this next and stir fry for another minute or two.
4

Now start adding all your other ingredients. Stir continuously. Add first the things you think will take longest to cook - any pre-cooked ingredients (like noodles) go in last, followed by the sauce. Keep stirring and adding ingredients. Splash in a little water as needed to keep the cooking food moist and steamy, and to stop it from sticking to the pan. Once everything is added, keep stirring for 3-4 minutes longer.
5

OPTIONAL - you can use the sauce as a marinade for firm, cubed tofu (or other vegan protein) if you like. Make it at least 30 minutes or more before you plan to cook, and soak the tofu / protein in it until dinner time. Then, when you add the tofu / protein into the stir fry, save any remaining marinade to add at the very end.
NOTE: If using the sauce as a marinade, you may prefer to mix some or all of the spices in at this point.