Mushroom vegetable stir-fry

Stir-frying really makes the most of vegetables, retaining their colour, flavour and texture. The best thing about this dish is that you can use up any vegetables in the refrigerator and turn them into a tasty and nutritious side dish or light meal served with noodles.

Mushroom vegetable stir-fry
Reader's Digest


  • 1 1/2 tablespoons salt-reduced soy sauce
  • 1 1/2 tablespoons dry sherry
  • 1 tablespoon honey
  • 2 tablespoons salt-reduced vegetable stock
  • 2 tablespoons vegetable oil
  • 150 g (5 oz) carrots, cut into batons
  • 200 g (7 oz) red capsicum (bell pepper), halved, seeded and sliced
  • 200 g (7 oz) yellow capsicum (bell pepper), halved, seeded and sliced
  • 150 g (5 oz) button mushrooms, halved
  • 1 clove garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons sesame oil


  1. Put the soy sauce, sherry, honey and stock in a small bowl. Stir together until combined and set aside until needed.
  2. Heat the vegetable oil in a wok or large non-stick frying pan over high heat. Add the carrot and stir-fry for 30 seconds. Pour in 1–2 tablespoons of water, cover, and cook for about 2 minutes, or until the carrot starts to soften.
  3. Add the capsicums, mushrooms, garlic and ginger, and stir-fry for about 2 minutes, or until they are almost tender.
  4. Pour in the sauce and stir-fry for 1 minute until all the vegetables are coated in the sauce. Transfer to a serving platter, sprinkle with sesame oil, and serve immediately.

Serves 4
Preparation: 10-15 minutes
Cooking: 7 minutes

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