It’s mid-week and you’re looking for inspiration for dinner! The fridge is semi-full of vegies but you’re not quite sure what to create! I say use them all and create one giant stir-fry, the more vegies the merrier. Not only is it a way to use vegies you feel may not last too much longer, but it is a great way to enjoy a serve of multiple vegetables in the one hit!
This recipe can be adapted to suit your preferences and what you have easily available or seasonal vegetables. Beef not your style? Swap it out for chicken mince or ditch the meat and opt for a vegetarian option.
- 2 tablespoons of peanut oil
- 1 tablespoon oyster sauce
- 1 ½ tablespoons of soy sauce
- 1 bunch of bok choy
- 2 carrots, diced
- 1 red capsicum, coarsely chopped
- 1 yellow capsicum, coarsely chopped
- 3 large mushrooms, chopped
- 1 zucchini, diced
- 3 celery stalks, chopped
- Small bunch of parsley, chopped
- 400g premium beef mince
- 2 packets of Asian noodles
- ½ brown onion, diced
- Heat a large wok or frypan over high heat. Once the pan is hot, add 1 tablespoon of the peanut oil and carefully swirl around to coat the side of the wok.
- Add the brown onion to the fry pan and allow to cook until just starting to go transparent.
- Next add the beef mince adding in small batches and frying for 1 – 2minutes until browned and just cooked. Once you have moved through all the mince, remove from the wok or pan into a side dish.
- Heat remaining peanut oil in the wok over medium-high heat. Add capsicum, celery stalks and carrots. Stir-fry for 2 minutes. Next add the zucchini and mushrooms and repeat process. Finally add the bok choy and add the oyster sauce, soy sauce and parsley and mix altogether. Cook uncovered until all vegetables are tender or as desired. Covering the pan/wok will add steam making some of the vegies soggy.
- Bring to boil a small pan and add the Asian noodles, cook according to noodle instructions (generally only a few minutes)
- Now add the beef and noodles, and toss until heated through. Serve immediately.
Serves 2, with enough for leftovers 🙂
Enjoy with a glass of Pinot Grigio, Sauvignon Blanc or a light Pinot Noir