There is nothing simpler than a Stir-Fry Vegetables. It is fast, fresh and delicious. This simple version of stir-fry vegetable is my” keeping everyone happy” vegetable dish. MrM is not a big fan of salads, he eats vegetables and he will eat a salad on occasion but it is not something he likes. EmJ is not a big fan of boiled vegetables. So a lot of the time I’d roast most of my vegetables but sometime you just want that freshness feeling that a salad gives you and this is why stir-fry vegetables is our favourite vegetable dish.
Now I have made a small change to my stir-fry. Because we sometime have this with our roast dinner I have added corn flour to the sauce, just to give it that gravy like thickness. You don’t need to make gravy to go with you roast! less work for the cook.
I have not stated what vegetables to use in this recipe only how much. This is because I think we all like different vegetables and you want to use what is in season. Just remember to use vegetables that require about the same amount of time to cook and cut them to bite size. You do not what one over cooked vegetables with another raw vegetables. I have also blanch the vegetables before stir-fry. You do not have to do this if you are comfortable with cooking in a wok. It does make it faster and easier if you are cooing this recipe with guest. You can blanch all you vegetables ahead of time leaving you more free time with your guest.
I would highly recommend this dish for your Christmas day sides. You can prep it all before hand and you are cooking it on the stove leaving you more of the much needed space in the oven.
This recipe will serve 4 as a side dish or 2 as a main dish. If you are cooking for larger number of people cook it in two woks rather than doubling the recipe.
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Note: English is not my first language. Please excuse any spelling or grammatical error.