Site search


Stir-fried winter veg with ginger

publication date: Feb 7, 2012
author/source: Fiona Beckett
Download Print

You don’t have to have special stir fry veg to make a stir fry. You can make it with British winter veg such as carrots, parsnips and sprouts. The key to making it taste good is the fresh ginger so don’t leave that out!

Serves 2
Vegetarian, vegan
Prep time: 10-15 minutes
Cooking time: 3-4 minutes
Cost: about 75p a head

4 tbsp sunflower or vegetable oil
25g pumpkin or sunflower seeds (optional)
1/2 a bunch of spring onions or 1 small onion, trimmed and finely sliced
1-2 cloves of garlic, peeled and finely chopped or crushed
150g sprouts, outer leaves removed and finely sliced
2 small to medium carrots, peeled and finely sliced
1 parsnip, peeled and grated
a good chunk (about 3cm square) of fresh ginger, peeled and grated
1- 2 tbsp light soy sauce
A few drops of sesame oil (optional)
Sweet or hot chilli sauce to serve (optional)

(If you’re serving this with brown rice as suggested below, start the rice cooking while you prepare the veg. It’ll take about 25-30 minutes) Heat the oil in a wok or deep frying pan and fry the pumpkin or sunflower seeds, if using, for a few seconds. Remove from the pan with a slotted spoon and set aside. Add the sliced onions, garlic, sprouts and carrots, stir fry for a couple of minutes then add the grated parsnip and ginger. Carry on frying for a minute or two, adding a splash of water to stop the vegetables catching. Add soy sauce and sesame oil to taste (go easy on the oil, it’s powerful) and tip back the seeds. Serve with brown or ordinary rice and some chilli sauce if you like.


If you've enjoyed this article why not visit the Beyond Baked Beans page on Facebook where you can contribute your own tips and recipes.