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The Seventh-Day Resource Centre
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Club Recipes - Savouries

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Teriyaki Vegetable Stir-Fry


  • Preparation time:
  • Cooking time:
  • Serves: 8

 

 

Ingredients:

2 Large Carrots, Cut into bite-sized pieces
1/2 Green Capsicum, Cut into bite-sized pieces
1/2 Red Capsicum, Cut into bite-sized pieces
100g Button Mushrooms, Sliced
1 Brown Medium Onions, Cut into bite-sized pieces
1 Zucchinis, Cut into bite-sized pieces
1/2 Small Broccoli, Cut into bite-sized pieces
1/2 Small Cauliflower, Cut into bite-sized pieces
1-2 Stalks of Bok Choy , Sliced
1/8 Small Cabbage, Sliced
125g Snow Peas, Peeled and Halved
60ml Soy Sauce
1 x 175g Packet of Teriyaki Chicken Recipe Base
1/2 - 250g Packet of Bean Shoots
1 x 500g Packet of Hokkien Noodles
Medium bowl of Hot-boiled water
1/4 cup of Sunflower Oil
1 Cup of Water (if required)

 

Method:

  1. Heat the fry pan to high.

  2. Pour the oil into the fry pan.

  3. Place all the vegetables into the fry pan and stir- fry until the onion and bean shoots are transparent.

  4. Open the packet of Hokkien Noodles and place in a bowl of hot boiled water and gently separate with a folk.

  5. Spread them over the stir-fry and stir them in for about 1 minute. (If the noodles are sticking to the base of the fry pan add 1 cup of water.)

  6. Add 60g Soy Sauce to the fry pan and stir it in.

  7. Add Teriyaki Chicken recipe base and stir it in.

  8. Allow stir- fry to cook for another 5 - 10 minutes (Stirring occasionally).

  9. Serve.

 

 

 

 



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