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Vegetable Stir Fry

Published Tuesday, 24 April, 2012 by Aditi

Delightfully colourful and easy to make -serves 2



  • 1. 1 large red pepper
  • 2. 1 large yellow pepper
  • 3. three-fourth packet of mushrooms (8-10)
  • 4. 1 cup corn
  • 5. 4-5 spring onions
  • 6. 4 large cloves of garlic
  • 7. 1 and a half tbsp. Cornflour
  • 8. half tsp of soya sauce
  • 9. quarter cup tomato ketchup
  • 10. 1 tsp chili powder
  • 11. salt and cracked pepper to taste
  • 12. 4 tbsp oil
  • (you can also add capsicum, broccoli, celery, bean sprouts, tofu / paneer, chinese cabbage, torn spinach leaves, baby corn, etc)


Chop the peppers (preferably in an interesting shape), quarter the mushrooms, quarter the spring onion and finely chop its leaves (you need about 1 and a half cup). Keep the leaves aside. Boil the corn (place it in boiling water for 10 minutes and sieve). Finely chop the garlic.

mix ingredients 7-11 in a bowl and make thin paste by adding water. Ensure that there are no lumps.

heat oil. Add the chopped garlic, spring onion (without the leaves), peppers, mushroom and corn. Stir well. Add the cornflour mixture. Stir well. Add the spring onion leaves. Stir well. Season to taste. You could use chili flakes, oregano, etc. This is your chance to get creative and personalise your stir fry. Knock yourself out!

*to make chicken stir fry, use the marinated chicken from the fried chicken recipe and cook it or deep-fry it without the breadcrumbs. Just toss it in the stir fry at the end.

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