Recipe
Chinese-Style Stir-Fried Vegetables
Crisp-tender cabbage, carrot and red pepper tossed with garlic, ginger and soy, finished with sesame oil for a bright, savoury vegetable side that comes together in one hot wok or frying pan.
Ingredients
Method
15 mins prep8 mins cook23 mins total
Prepare all the vegetables, aromatics and sauce ingredients before heating the pan. Stir the soy sauce, cornflour and water together in a small bowl.
Heat a wok or large frying pan over high heat. Add the vegetable oil, then stir-fry the carrot and the white parts of the spring onion for 2 minutes.
Add the cabbage and red pepper and keep the vegetables moving for 3–4 minutes, until glossy and just tender but still slightly crisp.
Add the garlic and ginger and stir-fry for 30 seconds, taking care not to let them catch.
Pour in the soy mixture and toss for 1–2 minutes, until it bubbles and lightly coats the vegetables. Season with salt and black pepper only if needed.
Turn off the heat, toss through the sesame oil and scatter over the green spring onion tops. Serve straight away.
Notes
Keep the pan properly hot and avoid overcrowding it; cook in batches if necessary so the vegetables stir-fry rather than steam.
About this recipe
These Chinese-style stir-fried vegetables make a colourful, savoury side with enough character to sit happily beside rice, noodles or a simple grilled main. Cabbage, carrot and red pepper bring contrasting textures, while garlic, ginger and spring onion create a fragrant base.
The vegetables are cooked in a hot pan in stages so they retain some bite rather than turning soft. Soy sauce seasons the mix, a little cornflour helps the coating cling, and sesame oil is added at the end for its nutty aroma. Keep everything prepared before you start, as the cooking moves quickly once the pan is hot.
