Steps to Prepare Speedy Use-up Vegetable Stir-fry - Free Download

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Before you jump to Use-up Vegetable Stir-fry recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

We are very mindful that having healthy foods can help us really feel better inside our bodies. When we eat more healthy meals and a lesser amount of of the detrimental ones we usually feel much better. Eating more fresh vegetables helps you feel a lot better than eating a slice of pizza. Sometimes it's hard to find wholesome foods for snacks between meals. You can spend several hours at the food market searching for the perfect snack foods to allow you to feel healthy. Here are a few healthy snacks that you can use when you need a quick pick me up.

Yogurt is often a snack many people ignore. In fact, many individuals will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt makes a fantastic snack, nevertheless. Along with calcium, it is a good supply of protein and vitamin B. Yogurt is easy for the body to digest and, based on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Yogurt unites wonderfully with nuts and seeds. It's an easy way to reduce sugar while still enjoying a tasty snack.

You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let's go back to use-up vegetable stir-fry recipe. To make use-up vegetable stir-fry you need 19 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Use-up Vegetable Stir-fry:

1. Provide 1 tbsp of vegetable oil (cold-pressed recommended).
2. Get 1 of onion, in half-moon slices.
3. Use 2 of small leeks, thinly sliced.
4. Provide 3 cloves of garlic, thinly sliced.
5. Take 1 tsp of ginger paste.
6. Prepare 1 of red chili, sliced. I leave the seeds in but that’s optional.
7. Use 80 g of chestnut mushrooms, sliced.
8. Take 150 g of sugar-snap peas.
9. You need 6 of cherry tomatoes, quartered.
10. Prepare 125 g of baby sweetcorn.
11. Use 300 g of carrot, in thin batons.
12. Prepare 1/4 of Savoy cabbage, shredded with stalk diced small.
13. Use 2 tbsp of Mirin rice wine (optional).
14. Use 2 tbsp of soy sauce (I use Pearl River Bridge Dark sauce).
15. Prepare 1 (120 g) of pack Black Bean or Chow Mein or Oyster & Spring Onion sauce.
16. Get 300/450 g of ready-to-wok noodles (2/3 servings).
17. Take 1 pinch of sea salt.
18. Prepare 1 pinch of ground black pepper.
19. Provide 1 handful of fresh coriander, chopped (to garnish).

Steps to make Use-up Vegetable Stir-fry:

1. Heat the oil in a wok and gently fry the onion for 1 minute, only stirring to avoid sticking. Add the leeks, garlic, ginger and chili and cook for a further 3 minutes or until the ingredients are softened but not burnt, stirring gently but frequently..
2. Increase the heat, add the rest of the vegetables and stir-fry for 4-5 minutes, or until al dente..
3. Add the mirin, soy sauce, chosen sauce, stir thoroughly and immediately add the noodles..
4. Cook for 2 minutes, turning and tossing frequently. Quickly add the seasoning and serve onto warm dishes. Sprinkle on the coriander and enjoy..

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