vegetable stir-fry

Stir-frying is the quickest thing one can do with vegetables or meat for that matter. The prep work usually takes a lot more time than actual cooking in this case. But there is an easy way out! If you are doing everything from scratch, the key is to use vegetables that don’t need a lot of cleaning and chopping. You can also use pre-washed and pre-chopped vegetables available in grocery stores these days.

I was feeling terribly hungry for lunch today and my fridge was almost empty since I haven’t done grocery shopping for more than a week. The only vegetables I had were a bag of fresh snow-peas and a box of frozen green beans. As it turns out, these were more than enough to make a yummy stir-fry! First, I put some rice for boiling. Then, I started with the stir-fry.


  • 1/2 onion, sliced (mine was left over from dinner)
  • 1 clove of garlic and 1/2 inch piece of ginger, roughly chopped.
  • Snow-peas and green beans
  • Soy sauce, about 2 table spoons
  • Chilli sauce (I used Sriracha), about 1 tea spoon
  • 2 Dry red chillies
  • 5-6 Whole cashews
  • Oil and Salt


1. Heat some oil on medium heat. Add dry red chillies and cashews broken into half. Saute till they are light brown.

2. Add onion, ginger, garlic and saute for a min or so.

3. Add vegetables. Easiest to use whole snow-peas, frozen green beans, frozen soy beans and baby corn. You can also add sliced red pepper and mushrooms if you want to do a little more work.

4. Sprinkle some salt and add soy sauce and chilli sauce to taste.

5. Stir-fry on high heat for 2-3 minutes. The vegetables should not lose their crunch and color.

6. Adjust seasoning and eat with rice 🙂

The whole meal hardly takes 15-20 minutes to prepare.

Note: Frozen shrimp will also be a perfect thing to use here. Add them right after the vegetables and saute till they turn pink.

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