Stirfry 1

Veggie Stir Fry



  • Olive oil
  • 1 garlic clove, crushed
  • 3 spring onion, thinly sliced
  • 1 handful mangetout peas, shredded
  • 1 carrot, finely sliced
  • 1 handful button mushrooms, sliced
  • 1 handful green cabbage, finely sliced
  • 2 tsp soya sauce
  • 2 Tbs Mrs Ball's Sweet Chilli Sauce
  • Freshly ground black pepper
  • Coarse sea salt
  • Sesame seeds, to serve
  • 1 small red onion, thinly sliced
  • 1 pinch fresh ginger


1. Heat a wok or frying pan. Combine a splash of olive oil, garlic, spring and red onions. 2. Add green cabbage, mushrooms, ginger, mangetout peas and carrots to the pan. 3. Using a wooden spoon, keep turning the vegetables over every few seconds to ensure the heat from the bottom of the pan cooks them through. Season with salt and pepper. Add soya sauce. 4. After a minute, check whether the vegetables have softened. If not, cook a minute longer. 5. Add Mrs Ball’s Sweet Chilli Sauce. Cook for another 30 seconds. 6. Add a generous sprinkle of sesame seeds and serve on a bed of rice or over noodles.