Vegetable Stir Fry Recipe

Chop the red pepper into 1-inch squares and slice the sugar snap peas into pieces about 1 inch long.

Vegetable stir fry recipe. Heat a wok on a high heat and add the sunflower oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the spring onions garlic ginger and stir-fry for 1 minute then reduce the heat.

Heat the oil in a wok or pan and sautée the garlic a little bit photo 1. This Asian vegetable stir-fry reminds me of a dish I recently ate at while out except with way less salt fat grease and its much more budget-friendly. Vegetable stir fry can be stored in the fridge for up to 4 days which makes it a great option for meal prep.

Heat a large skillet or jumbo cooker to medium high heat with 1 tablespoon of sesame oil. Add the remaining veggies photo 2 and cook for 1-2 minutes stirring occasionally. Heat oil in large wok.

To ensure your oil is hot enough add a drop of water to the pan if it sizzles its ready. Add mushrooms and onions and stir fry until both are soft. Take care to not brown the vegetables.

Peel the carrots and slice them into coins. How to make veggie stir fry Step by step. Heres how to make this vegetable stir fry recipe.

Tips for vegetable stir fry. The most time-consuming part of preparing this vegetable stir fry is getting the different veggies ready and with a good knife a vegetable peeler and a cutting board it wont take too long at all. Add the butter garlic ginger and cook until.