Rainbow stir fry
Tuesday, 4th April 2017 by Rachel

Best with a combination of different veg - the more colours and textures the better. Also a great way of using up stray veg you have hanging around in the fridge. You might also like to include chicken, prawns, cashews, beans, tofu or another protein. Serve with rice or noodles.


Oil for frying  (vegetable, groundnut or coconut work well)

1 onion, sliced

2 cloves garlic, chopped

1 thumb-sized piece of ginger, chopped

1 small chilli, chopped and seeds removed (or to taste)

Selection of shredded or sliced veg such as carrots, turnip, celery, kohlrabi, courgettes, fennel, mushrooms, peppers, greens, broccoli, cauliflower, leeks, wild garlic, green beans

1 tsp cornflour

1 Tbsp soy sauce

1-2 Tbsp rice wine vinegar

1-2 Tbsp sesame oil



Chop everyting so it's ready before you start cooking.

To prepare the sauce, put the teaspoon of cornflour into a small bowl and whisk in the soy sauce, vinegar and sesame oil plus a tablespoon of water.

Heat oil in a wok or large frying pan.

Tip in the onion and stir around for a few seconds, then add the garlic, ginger and chilli and keep stiring.

Add the other ingredients starting with the toughest and moving to the tenderest, so carrots and celery early, mushrooms and spinach last (if using meat add it to the mix early on.)

Once the veggies are cooked but still have some crunch, pour in the sauce and toss to coat the veggies.

Optional: top with toasted sesame seeds, cashew nuts and chopped coriander.