RECIPES UNDER $10 VEGETARIAN

Cheap As Stir Fry

Cheap As Stir Fry

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 11
Difficulty Easy

Rating (click to rate)

be the first to rate this

Ingredients

  • 1 Stir Fry Vegetables 1 pack, frozen
  • 1/3 cups Soy Sauce
  • 1/3 cups Vegetable Broth
  • 2 tsp Rice Wine Vinegar or apple cider vinegar or white vinegar
  • 1 tbsp Brown Sugar or honey
  • 1 tbsp Cornstarch
  • 3/4 tsp Minced Ginger
  • 1 and 3/4 tsp Minced Garlic
  • 1 and 1/2 tsp Sesame Oil
  • 2 tbsp Basil optional, to top
  • 1 cup Uncooked Rice

Nutrition Information

Qty per
273g serve
Qty per
100g
Energy 163.3675kcalcal 59.801455543653kcalcal
Protein 10.155gg 3.7172863699683gg
Fat (total) 1.715gg 0.62778396105323gg
 - saturated 0.74gg 0.27088054296175gg
Carbohydrate 28.6725gg 10.495705902798gg
 - sugars 2.035gg 0.7449214931448gg
Dietary Fibre 3.03gg 1.109146006992gg
Sodium 2486.155mgmg 910.06894092846mgmg

Nutritional information does not include the following ingredients: Brown sugar

Please Note - Nutritional information is provided as a guide only and may not be accurate.

When it comes to the end of the week and groceries are getting a bit thin, this Cheap As Stir Fry is the perfect rescue. Using super cheap and versatile frozen veggies, it is a great vegetarian dinner that is healthy and nutritious. Of course you can mix it up as you like adding beef, chicken or tofu, as well as adding vegetables addition to the frozen mix, but in this case we’ve kept it pretty simple.

Cheap As Stir Fry

Method

  1. Put the rice on in either a rice cooker or a pot to cook.

  2. In a bowl or jar, add the soy sauce, chicken stock, rice wine vinegar, sugar, cornstarch and 1/2 a tablespoon of the sesame oil. Mix until well combined and set aside.

  3. Put your wok on the heat and get it very, very hot. A hot wok is the secret to avoiding soggy vegetables, so make sure it is absolutely burning hot. Put another half a tablespoon of sesame oil in the wok and let it heat.

  4. When you can see a small amount of smoke on the surface of the wok, add in your vegetables. The wok shouldn't be too crowded. Stir quickly and repeatedly with a spatula or spoon. The vegetables should cook in five minutes or less in a very hot wok. Set them aside.

  5. Using the same pan heat the remainder of the oil until very hot. Add the garlic and the ginger, stirring quickly as they spit. Add the vegetables on top, and then the prepared sauce. Stir fry until heated through, which should take around a minute.

  6. Serve on rice.

Avatar photo
About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

Ask a Question

Close sidebar