Recipe: Stir Fried Vegetables

Ingredients

• 2 cloves garlic
• 1 medium red onion
• 1 yellow bell pepper
• 1 red bell pepper
• 1 zucchini
• 1 carrot
• 1 leek
• Half of a small red cabbage
• (or 1/4 if it’s a big one)
• 5-6 mushrooms
• 1 small bok choy (optional)
• 1 tablespoon chopped ginger
• 3 tablespoons oil
• rice noodles
Stir-fry sauce
• 1/2 soy sauce
• 1/2 vegetable stock
• 1 tablespoon sesame oil
• 1 tsp olive oil
• 1 tsp grated fresh ginger
• 1 tsp minced garlic
• 1 tablespoon honey
• 1 tablespoon cornstarch

Instructions

1. Slice on diagonal the carrot, pepper and zucchini, chop garlic and ginger and fry them in a pan with a tablespoon of oil. The stir-frying is usually prepared in a wok, I’m not that comfortable using one, so I’m going to use a regular non-stick pan.

2. Stir quickly, being careful not to brake them up, for about 4-6 minutes.
3. Transfer to a plate and continue frying the leek, mushrooms and bok choy. All the vegetables must be finely sliced. Once they are ready, take them out on the plate with the other vegetables and finish by stir-frying the onion and the shredded cabbage.

4. Prepare the soy sauce by mixing all the ingredients.
5. Cook the rice noodles according to package instructions.

6. Then put all the vegetables back in the pan, add the noodles and stir-fry for a couple of minutes, mix in the sauce and serve immediately or serve the noodles, vegetables and sauce separately.