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Asian-Style Vegetable Stir-Fry with Rice or Noodles

Quick, full of flavour and perfect for using harder vegetables like broccoli, carrot, cabbage or pepper. This stir-fry is ready in less than 15 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 2 People

Equipment

  • Wok

Ingredients
  

  • 300 gr mixed vegetables, cut into small pieces
  • 200 gr cooked rice or noodles (leftovers work perfectly)
  • 2 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1 un garlic clove, minced
  • 1 tbsp fresh grated ginger (optional)
  • Sesame or sunflower oil
  • Sesame seeds to serve

Instructions
 

  • Heat the oil in a wok or large frying pan over high heat.
  • Add the garlic and ginger and stir-fry for 30 seconds.
  • Add the harder vegetables first (carrot, broccoli) and cook for 3–4 minutes.
  • Add the softer vegetables (spinach, pepper) and cook for 2 more minutes.
  • Mix the soy sauce with the honey and pour over the vegetables. Toss well.
  • Add the cooked rice or noodles, mix everything together and serve with sesame seeds.

Notes

Notes: Day-old rice is ideal: it's drier and absorbs the sauce much better without going soggy. If you only have freshly cooked rice, spread it on a tray and let it cool in the fridge for 10 minutes. For a more complete meal, add a fried egg, sautéed tofu, prawns or a piece of grilled salmon on top.
Keyword Asian Food, Leftovers, Vegetables