Vegetable Stirfry Recipe

Name: Vegetable Stirfry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup onions medium; 1 cup carrots medium; 1 cup zucchini medium; 1 cup red capsicum; brocolli; 250 grams snow peas; 2 teaspoons garlic crushed; 1 cup bean shoots; 1 cup water chestnuts; 1 cup cashew nuts; 1 teaspoon cornflour; 1 cup soy sauce; 1 cup plum sauce; salt; pepper

Servings: persons

2 tablespoons vegetable oil
1 cup onions medium
1 cup carrots medium
1 cup zucchini medium
1 cup red capsicum
brocolli
250 grams snow peas
2 teaspoons garlic crushed
1 cup bean shoots
1 cup water chestnuts
1 cup cashew nuts
1 teaspoon cornflour
1 cup soy sauce
1 cup plum sauce
salt
pepper

1
Peel and 1/4 onions, separate pieces.
2
Peel and slice carrots 0.25 cm diagonally.
3
Slice zucchini 0.25 cm diagonally.
4
Cut brocolli into flourets.
5
Cut capsicum 1 cm strips.
6
Mix cornstarch, soy sauce and sate sauce and set aside.
7
Heat oil in wok until quite hot.
8
Add onion, carrot, capsicum and broccoli, saute quickly, keeping it moving, about 2 minutes. When broccoli is bright green, add snowpeas and garlic and cook for 2-3 minutes more. broccoli should be tender and pea pods a bright green.
9
Add plum saue and soy sauce mixture, mix thoroughly, and stir until thickened. Add a little water or stock if necessary.
10
Toss through bean shoots.
11
Serve immediately.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 cup onions medium, 1 cup carrots medium, 1 cup zucchini medium, and more.

Yes, Vegetable Stirfry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Stirfry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions