Winter veggies stir fry

Winter veggies stir fry

A winter veggies stir fry to eat as a side in the Winter or on its own because it's quick to make and delicious. I added carrots, white cabbage, onion and mushrooms. Some asian inspired seasoning makes it a delicious dinner idea !

You can add a different type of cabbage, broccoli, add parsnips, turnips... etc ! Whatever you have on hand. It's a good way to use up the veggies from your fridge. I hope you'll like it ! I served it with basmati rice and roasted chicken.

Winter veggies stir fry (serves 6) :

  • 3 carrots
  • 1/4 white cabbage
  • 2 onions
  • 150g button mushrooms
  • 3 garlic cloves
  • 10g ginger
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tsp fish sauce (nuoc-mam)
  • Sesame seeds
  • Vegetable oil

Peel and slice the carrots.

Mince the cabbage and onions thinly.

Clean the mushrooms and slice them.

In a wok or deep pan, heat 2 tbsp of vegetable oil.

Add the onions and carrots, fry for 7 to 8 minutes stirring often.

Meanwhile, peel and grate ginger and garlic.

Add the cabbage to the wok and fry for 5 minutes.

Add the mushrooms, garlic and ginger. Fry for 4 minutes.

Add the sauces, mix well and let the sauce thickens for a few minutes.  

Sprinkle with sesame seeds and serve !