Vegetable Stir-fry

  • Serves: 3
  • Prep Time: 30 minutes



  1. In a large pan heat the oil, add your red onions and cook until translucent.
  2. Add your spring onions and cook further for 5 minutes.
  3. Add your garlic and ginger paste and cook until aromatic, add your baby corn and mushrooms and cook for 10 minutes, add 1/4 cup of water and allow to steam through.
  4. Shortly after, add your soy sauce and fish sauce and cook until 1/4 of the soy sauce has been absorbed and evaporated.
  5. Add your cherry tomatoes and mix into the vegetable, lastly add your coriander and a pinch of salt and serve hot.
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