Recipe: any-veg stir fry

A no-fuss recipe for all the bits and bobs that need using up in your veggie drawer. It goes well with either rice or noodles.

For two portions:

  • 5 handfuls chopped vegetables e.g. chard, mushroom, broccoli, leek, carrot, cabbage, peppers and celery
  • Fresh ginger, grated
  • Fresh garlic to taste, minced
  • 1 Tbsp sesame oil
  • 1 Tbsp tamarind
  • 1 Tbsp soy sauce
  • 1 Tbsp nut butter (any will do!) e.g. tahini or cashew
  • 1 Tbsp white vinegar 
  • 2 tsp maple syrup or honey
  • 1/2 tsp chilli flakes


  • Prepare rice or noodles according to packet instructions.
  • Heat up the sesame oil in the pan.
  • Add slow-cooking veg (like carrots and broccoli) and let sizzle for a few minutes. Then add fast-cooking veg (like leafy greens and celery) and let cook for five minutes.
  • Meanwhile, make a sauce out of ginger, garlic, tamarind, nut butter and soy sauce. Add to the stir fry and stir.
  • Stir in the cooked rice or noodles and continue cooking for a few minutes. Add a splash of oil or water if it gets too dry.
  • You can also add fresh coriander, sesame seeds, and roasted/toasted cashews. To toast, throw a few cashews in a frying pan (no oil needed) and toast for a few minutes until brown.

Thanks to Sabine for sharing this recipe with us.

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