Vegetable stirfry for health

Sadly, I think I was a little over-optimistic in my last post. I'm not quite better. My voice has also decided to depart, so conversation is a little challenging.

Fortunately, I have progressed from the fruit / English muffins / soup phase that saw me consume a packet of English muffins in a few days and eat no vegetables outside of soup form. I know, not exactly food for healing.

This stirfry, on the other hand, is.

Vegetable Stirfry for Health

As with most stirfrys, a recipe is almost redundant here. You could throw in any combination of vegetables and flavours you have to hand, and it would probably turn out just as well.


However, I enjoyed it  so much I'm documenting the 'recipe' for posterity.

Serves 4 as a side dish or 2 - 3 if you eat bowlfuls on their own.

1 large onion, diced

2 medium carrots, sliced

1 large capsicum, chopped

Small head of brocolli, cut into florets

3 large mushrooms

1 tin of Asian-style vegetables (baby corn, water chestnuts, bean sprouts)

~1tbsp fresh coriander, chopped (or equivalent dried)

~2tbsp soy sauce

~2tbsp sweet chilli sauce

(I would have included ginger but had run out)

• Saute onion until slightly golden, then add carrot and capsicum and 1tbsp each of soy & sweet chilli sauce.

• When carrot is starting to soften, add the brocolli and mushroom.

• After a few minutes, add the tinned Asian vegetables, the remaining soy & sweet chilli sauce, and the coriander.

• Cook over medium heat for an additional few minutes, and serve.

Extremely easy, and extremely delicious. Of course, if you were feeling less cold-filled and more motivated, this pairs well with meat or meat alternatives, and rice and/or noodles. We did have it with noodles on the night I made it, but I then ate a bowl plain the next day.

I only wish I'd made more!

Are you a stir fry fan? What's your standard flavour combination?

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