Vegetable Stir Fry

Vegetable Stir Fry is a very healthy recipe that will be enjoyed by meat lovers as well as vegetarians.

The veggies listed in my ingredients are nothing more than a suggestion. You can make your own choices. Submitted by David McCarthy, Australia


  • 1 onion, chopped into large pieces
  • 3 gloves of garlic, crushed or minced
  • Handful of snow peas (Toutes Mange I think they are called in Britain.)
  • 2 carrots chopped into small pieces
  • Handful of mushrooms of your choice (If large, cut into smaller portions.)
  • 1 head of brooccoli, chopped
  • Small handful of bean sprouts
  • 3 Tbsp of Soy sauce
  • 1 tsp of Black Bean sauce
  • 1 tsp of Sesame or Sunflower oil (Both of these oils attain high temperature, olive oil does not.)


Add Sesame or Sunflower oil to your wok and turn heat up high. Add Onions, garlic, broccoli and carrots. Keep stirring with a wooden or plastic spatula to ensure the vegetables do not burn.

Add the Black Bean sauce.

Lower the heat to medium after about 2 minutes.

Add all other ingredients except the Soy sauce and bean sprouts. You must remember that the onion, broccoli and carrots take longer to cook so do not be tempted to throw all in at once or you will get soggy vegetables.

When everything is almost cooked add your Soy sauce and bean sprouts. When the bean sprouts have wilted your stir fry is cooked.

Serve over a bed of either Chinese noodles or rice.


Toast a handful of pine nuts in a dry fry-pan. Add to the stir fry just before it is served for crunch and taste to the finished dish.

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