Stir-Fried Vegetables

Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

Think of this more as a method than as a definitive recipe. It can be adapted to fit most quick-cooking vegetables. The important thing is to add the vegetables to the pan in the right order. Start with those that require the longest cooking time (e.g. carrots, cauliflower or broccoli) and work up to those that require the least cooking (e.g. bean sprouts or mangetout). Don’t overcrowd the pan, or the vegetables won’t cook properly.

This simple recipe uses just garlic, ginger, soy s