stir-fried vegetables


by: Mommy_loves_to_cook

When I was a child I seldom ate, but when I got older I grew to love them, my next recipe is from


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serves: 5

1 clove of garlic, crushed

1 red chilli, thinly sliced

3 spring onions, thinly sliced

1 small red onion, thinly sliced

a handful of mangetout, shredded

a few shiitake mushrooms, sliced

a handful of finely sliced green cabbage

a few water chestnuts, sliced

a splash of olive oil

sea salt and freshly ground black pepper

2 teaspoons soy sauce

1 teaspoon sesame oil

sesame seeds, to sprinkle on top

Nutrition Facts
stir-fried vegetables

Servings Per Recipe: 5

Amount per Serving

Calories: 55

  • Total Fat: 1.2 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 140.6 mg
  • Total Carbs: 10.2 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 2 g
  • Protein: 1.7 g

how is this calculated?

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1.  The secret to good stir frying is not to put too much in the wok at the one time, if you do, the vegetables will sweat instead of frying. This recipe’s for two people but if you’re cooking for four, don’t dump twice as much in, do it in two batches.

2.  Mix the garlic, chilli and spring and red onions together. Mix all the other vegetables and water chestnuts together. Keep the two mixes separate.

3.  Heat your wok until it’s really hot. Add a splash of oil – it should start to smoke – then the chilli and onion mix. Stir for just 2 second before adding the other mix. Flip and toss the vegetables in the work if you can; if you can’t, don’t worry, just keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat of the bottom of the work. Season with salt and pepper.

4.  After a minute or two, the vegetables should have begun to soften. Add the soy sauce and sesame oil and stir in. After about 30 seconds the vegetables should smell amazing! Tip on to a serving dish, sprinkle over some sesame seeds and tuck in.

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