Freshers’ Recipes: Vegetable Stir Fry


Recipe is vegetarian and vegan 

You will probably end up eating far too much stir fry in your first year of university. And why shouldn’t you? It’s quick, easy, and requires minimal effort! To start you off, here’s a recipe for a classic vegetable stir fry, as well as a simple stir fry sauce which will keep in the fridge for later too (although if you want to be extra lazy, you can buy a pre-made sauce from most supermarkets – we won’t judge).

You will need:
2 tbsp oil
½ carrot, cut into sticks
½ brown onion, sliced
½ courgette, cut into sticks
¼ pack chestnut mushrooms, chopped
Handful of beansprouts
½ red pepper, cut into sticks
1 pack pre-cooked noodles

For the sauce:
2-3 tbsp cornstarch
¼ cup brown sugar
¼ teaspoon ground ginger (or a bit of fresh minced ginger)
2 cloves garlic, chopped
½ cup soy sauce
½ cup hoisin sauce

  1. Heat the oil in a wok or frying pan. Once hot, reduce the heat slightly, and add the carrot, onion and courgette to the pan. Stir fry for 2 minutes.
  2. Add the mushrooms, beansprouts and pepper to the pan, then stir fry for another 3 minutes, or until all the vegetables are slightly browned.
  3. Meanwhile, mix all the sauce ingredients together, then add to the pan once everything has been fried. Allow it to thicken for about 1 minute.
  4. Finally, add the pre-cooked noodles to the pan, and combine with the veg and sauce.
  5. Enjoy!

[Katie Fannin –@katfnan]

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