This stir-fry is famous, I say famous in the lightest sense. Famous to me as most of my friends have eaten it. A few years ago (when I cooked less than I should have) I used to always cook the same things. When I would invite the girls round for tea, Claire used to make a joke that I was either cooking Green thai curry or stir-fry. That is pretty much all I ever made. My philosophy was if you cook something great, stick to it. I have a new philosphy however, once you can cook something great, share it with the world. So that is what I am going to do. Share with you my famous stir-fry so everyone can try it at home.
It’s very simple and easy to make, and what makes it so great is that get lots of vegetables all in one meal with a sweet, tangy sauce that makes my mouth water just thinking about it. Anyone who knows Rory or has ever read a post knows how much he likes food, but one thing I found out is that vegetables aren’t “his thing”, I mean he will eat them but they are really just filling space that could be better filled with cake. But, this stir-fry, which is basically just vegetables (and some noodles) he loves. Which goes to show, you can make vegetables taste great*.
This recipe can be adapted with different vegetables and you can add meat or fish if required. I have kept this recipe vegan/vegetarian to keep costs low. If you wish to use meat, I recommend part cooking the chicken first (5 mins or so) and then adding onions and following the recipe, whereas with prawns, if they are already cooked add these when you add the sauce just to heat them up.
I invited Claire round to have dinner tonight as Rory is away for the weekend, this recipe serves two generously and is great the next day re heated. It doesn’t however freeze well. The prep takes about 20 minutes, if I have time at the weekend (and I know I want to eat stir-fry one night in the week), I will chop up all the veg, seal them in tubs and put them in the fridge to save time when cooking.
*In my opinion vegetables already taste great!
Firstly, you will need to have a large wok, wooden spatula, sharp knife and a chopping board; if you don’t have a wok, a deep frying pan will work fine.
Time to start prepping! This is where you are going to chop, dice and slice all your veg: finely slice red onion, spring onion, garlic, chilli and pepper; chop baby corn in half length ways; broccoli into small florrets; grate the ginger.
Now to get cooking…turn the hob on to 5 (electric), and let your wok heat up. Once heated, spray some 1 cal. spray in (or oil if you prefer), then turn it down to 4.
Add the red onion and fry for 2 minutes, then add the broccoli for a further 2 minutes, then add everything else (not the sauce though). Add more oil as required (i spray throughout the cooking process).
The trick here is to keep everything moving, don’t let things sit for too long as it will burn at the bottom of the wok.
At this point you want to get your noodles heated. Boil your kettle and place your rice noodles in a pan; pour boiling water to cover them. Bring these to a boil and then simmer for 2-3 minutes. (Don’t forget to keep your stir-fry moving).
After about 5 minutes of cooking, everything should start to be softening and looking almost ready. Add your garden peas now and stir through to heat up.
Now that your noodles are cooking, and your veg is looking cooked, you can add the crucial ingredients to a top notch stir-fry! Now I hate washing up, so I add my sauce directly to the wok, but you can make it in a cup first and pour it in, this is your choice. Whichever option you choose, this is the time to do it.
Drain your noodles and add them to your wok, combine everything together and serve. Depending how many noodles you put in, you may want a little more sauce, just add this to taste.
Simple, easy, tasty! Now sit back with a nice glass of wine, and eat a wonderfully healthy meal without feeling guilty for the wine. I hope you have enjoyed this recipe and I hope even more that you try it and let me know how it goes! There is also a printable recipe below! If you enjoyed this post, please subsribe to my blog, you can do this below on mobile, and top right on desktop. Also like, share and comment!
If you do try this recipe, instagram it and tag me @chefwynd, I would love to hear how you find it
Chefwynd's famous stir-fry
A delicious vegan stir-fry full of fresh vegetables
- Large wok
- Wooden spatula
- Knife and chopping board
- ½ red onion
- 140g broccoli
- 1 red/yellow bell pepper
- 4 baby corn
- Garden peas (a few handfuls)
- 1 spring onion
- 1 garlic clove
- ½ tsp. red chilli
- ½ tsp. fresh ginger
- 1 cal spray
- 1 tsp. tomato puree
- 2 tbsp. light soy sauce
- 2 tbsp. sweet chilli sauce
- 2 tbsp. terriyaki sauce
- A pinch of paprika
- Black pepper
- Rice noodles (1 nest)
- Sesame seeds
- To start, finely slice red onion, spring onion, garlic, chilli and pepper; chop baby corn in half length ways; broccoli into small florrets; grate the ginger.
- Turn the hob on to 5 (electric), and let your wok heat up. Once heated, spray some 1 cal. spray in (or oil), then turn it down to 4.
- Add the red onion and fry for 2 minutes, then add the broccoli for a further 3 minutes, then add everything else for the veg. Add more oil as required (i spray throughout the process).
- The trick here is to keep everything moving, don’t let things sit for too long as it will burn to the bottom of the wok.
- Next, boil your kettle and place your rice noodles in a pan, pour boiling water to cover them. Bring these to a boil on the hob and then reduce and simmer. (Don’t forget to keep your stir-fry moving)
- After about 5 minutes, everything should start to be softening and looking almost ready, add your garden peas at this point.
- Then add the sauce, add all sauce ingredients in and mix it through.
- Drain your noodles and add them to your wok, combine everything together and serve. Add more sauce as required.