Emergency vegetable stir-fry

Emergency vegetable stir-fry



  • 2 teaspoons olive oil (sesame oil if you have it)
  • 1 clove garlic, crushed
  • 1 onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 1 head broccoli, cut into florets
  • 6 large mushrooms, sliced
  • 150g sugar snap peas, trimmed
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • half a cup fresh herbs (e.g. green or purple thai basil, coriander)
  • half a cup cashews


Heat 1 teaspoon of oil in a wok, cook the onion for about 2 minutes until translucent, then add garlic and cook for another minute. Add the capsicum, carrot, broccoli and mushrooms and stir fry for 3-4 minutes. Add the sugar snap peas and sauces and cook for another 2 minutes until vegetables are tender.

Serve vegetables garnished with cashews and herbs and steamed rice.



  • There are some weeks when the days fly by and you find yourself in need of a vegetable fix. This stir fry is a fantastic quick way to get your vegetable boost.
  • Omit the nuts if you are a nut-free household.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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