Easiest Way to Cook Delicious Use-up Vegetable Stir-fry

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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 Methods To Live Green Plus Conserve Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers as well as hippies? That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won't be able to resolve the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. The kitchen area is a good place to start saving energy by going much more green.

You may well prefer cooking with your oven, but using a microwave instead will cost you way less money. Possibly the realization that an oven utilizes 75% more energy will motivate you to use the microwave more. Countertop appliances will boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. Mainly if you ensure that the dishwasher is full previous to starting a cycle. By cool drying or air drying the dishes besides heat drying them, you can increase the amount of money you save.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite easy to live green, after all. Largely, all it takes is a little bit of common sense.

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

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

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

Instructions 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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