Vegetable stir-fry
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Vegetable stir-fry
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Preparation time: 20 minutes
Cooking time: 10 minutes 
For 4 people

  • 8 baby corn cobs
  • 3 carrots 
  • 1/2 red pepper
  • 1/2 green pepper
  • 300g of gourmet peas
  • 100g of soybean sprouts
  • 100g of peas (frozen)
  • 1 teaspoon of chopped fresh ginger
  • 1/2 bunch of crushed coriander
  • Zest of 1/2 of a green lemon
  • 1 stalk of lemongrass
  • Vegetable oil to taste 
  • Sesame seed oil to taste
  • Oyster sauce to taste 

  • Wash the vegetables; cut the peppers into strips, slice the gourmet peas diagonally, cut the carrots into strips and then diagonally.
  • Peel and grate the ginger, chop the coriander, zest the lemon, finely chop the lemon grass, then set everything aside in a bowl.
  • Heat the wok, drizzle it with vegetable oil, add the carrots, gourmet peas, peppers and peas and sauté them, stirring constantly with a spatula.
  • When cooked, drizzle with oyster sauce and sesame oil.
  • Finally, add the soybean sprouts and the mixture that was set aside in the bowl.

Chef’s tip
You can pour the juice of 1/2 lemon on when you are about to serve it

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