Vegetable Stir-Fry

Servings : 4

An excellent and delicious accompaniment or side to any meal, this dish is easy to prepare and is so pretty and colorful that it will tempt even the most fussy eater to give it a try.


  • 1 cup broccoli florets
  • 1 cup green beans, cut into 2-3 inch pieces
  • 1/2 cup baby corn
  • 1 large onion, cut in half and sliced thin
  • 2 carrots, cut into strips
  • 1 small red capsicum, cut into strips
  • 1 red or green chilli, chopped
  • 2 tbsp oil or melted butter
  • 1 tsp ginger and garlic paste
  • 1 tsp lemon juice
  • salt to taste (about ½ tsp)
  • 1 tsp black pepper powder
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp lightly toasted sesame seeds


Clean and chop all your vegetables. Bring some lightly salted water to a boil in a big pan. Add in the carrot strips and green beans. Let them boil for 2-3 minutes, then add the broccoli, turn off the heat immediately and drain. This helps to partially soften the vegetables so it takes less time to stir-fry them. Pick out the broccoli florets and set them aside as they take the least amount of time to cook so they will be added last during the cooking process.

In a wok or pan, heat the oil. Add ginger and garlic paste, stir fry for a few seconds, then add the sliced onions. Fry them until they soften. Now add the strips of capsicum and fry those for another couple of minutes on low heat. Next, add the chilli, carrot strips, green beans and baby corn. Sprinkle the salt and sugar.

On low or medium-low heat, keep stir-frying the vegetables until they are nicely cooked but with a crunch to them still. If needed, you can add a little splash of water so the veggies do not get stuck as they cook. Finally add the broccoli florets, sesame seeds and splash in the soy sauce. Stir fry for another couple of minutes.

Turn off the heat, squeeze in the lemon juice and adjust salt and spice to your taste.

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