How to cook Use-up Vegetable Stir-fry Best Recipes

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Before you jump to Use-up Vegetable Stir-fry recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Can Help You Stay Fit And Healthy.

Many people do not understand that the foods you select can either help you to be healthy or can negatively effect your health. One of the foods you should be avoiding is just about any foods you get at a fast food spot. These kinds of foods are filled with bad fat and also have very little nutritional value. In the following paragraphs we are going to be going over foods that you ought to be eating that can help you stay healthy and balanced.

Citrus fruit will be one of the greatest things that you might have for your desserts, rather than having a piece of cake or perhaps ice cream. Together with vitamin C, you will discover that there are lots of other health benefits that you will find in these kinds of fruits. You may also want to put together a couple of things like orange sections, shredded coconut combined with a teaspoon of honey.

Following a few of the suggestions above you will notice that you will end up living a healthier life. Something that you should actually avoid is all of the processed foods that you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let's go back to use-up vegetable stir-fry recipe. You can have use-up vegetable stir-fry using 19 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Use-up Vegetable Stir-fry:

1. Prepare 1 tbsp of vegetable oil (cold-pressed recommended).
2. Provide 1 of onion, in half-moon slices.
3. Take 2 of small leeks, thinly sliced.
4. Use 3 cloves of garlic, thinly sliced.
5. You need 1 tsp of ginger paste.
6. Get 1 of red chili, sliced. I leave the seeds in but that’s optional.
7. Prepare 80 g of chestnut mushrooms, sliced.
8. Provide 150 g of sugar-snap peas.
9. Take 6 of cherry tomatoes, quartered.
10. You need 125 g of baby sweetcorn.
11. Use 300 g of carrot, in thin batons.
12. Provide 1/4 of Savoy cabbage, shredded with stalk diced small.
13. Get 2 tbsp of Mirin rice wine (optional).
14. Get 2 tbsp of soy sauce (I use Pearl River Bridge Dark sauce).
15. Provide 1 (120 g) of pack Black Bean or Chow Mein or Oyster & Spring Onion sauce.
16. Take 300/450 g of ready-to-wok noodles (2/3 servings).
17. Prepare 1 pinch of sea salt.
18. Take 1 pinch of ground black pepper.
19. Provide 1 handful of fresh coriander, chopped (to garnish).

Instructions to make Use-up Vegetable Stir-fry:

1. Heat the oil in a wok and gently fry the onion for 1 minute, only stirring to avoid sticking. Add the leeks, garlic, ginger and chili and cook for a further 3 minutes or until the ingredients are softened but not burnt, stirring gently but frequently..
2. Increase the heat, add the rest of the vegetables and stir-fry for 4-5 minutes, or until al dente..
3. Add the mirin, soy sauce, chosen sauce, stir thoroughly and immediately add the noodles..
4. Cook for 2 minutes, turning and tossing frequently. Quickly add the seasoning and serve onto warm dishes. Sprinkle on the coriander and enjoy..

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