Quick Vegetable Stir-fry

Easy
4 servings
10 serves of veg
10m preparation
5m cooking

Ingredients

250g broccoli, chopped
1 red capsicum, sliced
1 green capsicum, sliced
100g snow peas, trimmed of strings
125 g (1/2 cup) baby mushrooms, sliced
1 pack (6 pieces) baby corn, sliced on diagonal
1 bunch (5-6pieces) spring onions, sliced on diagonal into 0.5cm sections up to the green part
1 tablespoon vegetable oil
1 clove garlic, crushed
½ teaspoon ginger, finely grated
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 x 375g pack of pre-cooked noodles (Singapore, Hokkien or Thick egg noodles), rinsed to loosen and then drained or follow packet instructions

Method

Heat the vegetable oil in a wok.
Add the ginger,garlic, broccoli, capsicums, spring onions, snow peas, mushrooms, baby corn and stir fry for 2-3 minutes.
Stir in the sesame oil and oyster sauce, add the noodles and heat through and combine all ingredients.
Serve immediately.

Alternatives

Substitute vegetables for other seasonal varieties such as tomatoes, leek, onions, broccolini, corn, asparagus.
Add browned beef, lamb or pork, chicken or tofu after the vegetables at Step 1.
Substitute cooked rice in place of the noodles.

Storage Suggestions

Can be stored in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

Chopping board
Large knife
Non-stick fry pan or wok
Wok turner

Recipe came from - healthier.qld.gov.au. This work is licensed under Creative Commons Attribution No Derivatives 3.0 Australia