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May 21, 2017
May 21, 2017
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Vegetarian Japanese Stir-fry

Fancy a stir-fry with a difference.This is it!
Serves 6 – 8

60 g butter or margarine (60 ml)
60 ml sunflower oil
4 x carrots, peeled and cut julienne
2 x cloves garlic, crushed
2 x green peppers, seeded and sliced thinly into strips
2 x red peppers, seeded and sliced thinly into strips
2 x yellow peppers, seeded and sliced thinly into strips
1 small cabbage, washed and cut into quarters, remove core
250 g baby corn, cut into sections or leave whole
250 g sugar snap peas
100 ml soy sauce
1 bag Chinese instant noodles
Freshly-ground black pepper
Aromat to taste
1 large egg, beaten

1. Heat butter or margarine and oil together in a wok or large, heavy saucepan over high heat.

2. When butter is foaming, add in carrots and toss quickly in oil mixture. Stir-fry for 2 – 3 minutes.

3. Add garlic and peppers; toss and stir-fry for a further 2 – 3 minutes.

4.Using the slicer blade of a food processor, cut cabbage on the fine blade. Alternatively, slice very finely
by hand.

5. Add cabbage, corn and sugar snap peas; toss well with other vegetables and continue to cook for
3 minutes.

6. Add soy sauce and instant noodles together with pepper and Aromat if using. Cook for 2 minutes
until bubbling.

7. Lastly add egg and stir quickly to combine. Cook a further minute.

8. Serve immediately.

•Double the recipe if catering for a crowd.
•Add 200 g sliced mushrooms if liked.
•For a vegan recipe, omit the egg.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.