Veggie Stir Fry

Prep & Cook

30 min

Serves

Difficulty

Easy

Ingredients

2 carrots cut into thin slices or matchsticks

2 cups cabbage, coarsely shredded

1 red capsicum, sliced into thin strips

1 red onion, sliced into thin strips

100g sugar snap peas

2 tbsp sesame oil

1 yellow squash, quartered and sliced

4 garlic cloves, minced

1 tbsp fresh grated ginger

1 tbsp sweet soy

1 tbsp soy

Pinch of salt

1 tbsp sesame seeds

Nutrition per serving

Calories

335

Protein

Fat

17g

Carbs

43g

Sugars

23g

Description

Bursting with a colourful array of vegetables and the flexibility to toss in your preferred protein, it's a family-friendly classic. And for the ideal Veggie Stir-Fry experience, turn to Blu. Cookware's 32cm Wok — the ultimate tool for those vibrant veggies, ensuring a perfectly cooked, authentic meal every time.

Method

In our 32cm wok, sauté garlic, ginger, carrot, cabbage, capsicum, and onion in oil over medium-high heat for 4 minutes or until vegetables begin to brown slightly.

Add squash and sugar snap peas, continue to sauté until vegetables become tender crisp (about 2 minutes). Stir enough to prevent sticking.

Stir in soy sauces and mix until well incorporated.

Remove from heat and place into serving bowls or over your favourite rice or noodles.

Back to all Recipes