Easy Asian Tasty Stir Fry by Colleen
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Easy Asian Tasty Stir Fry recipe | colleen's health beat

What I do

This is my Easy Asian tasty, well Chinese, stir fry recipe with noodles. Because I try to avoid wheat as much as possible for this recipe I use the Chinese rice noodles without egg. I also always prepare fresh vegetables.

What you can do

You can either follow my more healthy and slightly more work lead or you can use noodles of your choice and you can buy a ready prepared pack of stir fry vegetables. The vegetable selection is not fixed, so you can add different veg or swop some out. Some people would prefer to use tamari and ACV, its up to you. Which ever way you choose it will be easy and tasty.

Food preparation suggestions

I love delicious food and have come to know that the only way to make delicious food is to have a variety of ingredients. So for my Chinese stir fry, I always make sure that a trip to the Chinese supermarket includes a top up of some basics. Good quality, naturally brewed soy sauce, rice wine vinegar, sesame oil, mushroom and oyster sauce (I select the vegetarian version which is actually vegan). Also, a bottle of Chili Bean Sauce – if you like chili like we do 🙂

Ingredients

  • 1 Carrot – cut into julienne strips
  • 1 baby marrow cut into julienne strips
  • ½ red onion cut in half and then into thin slices
  • 4cm red pepper cut into julienne strips
  • 10 green beans cut into 2-3mm pieces
  • 2 med sized brown mushrooms (or other mushrooms) Cut in half and then in thin slices
  • 1 small eggplant – peeled, sliced into thin slices – boil in salt water for a few min till soft
  • 2 Swiss chard leaves – medium to large in size – remove the rib and slice into think slices
  • 1 clove garlic
  • 1 green chili finely chopped
  • 1 teaspoon chili bean sauce (Chinese) (I use it because I have it and like chili)
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • Soy sauce to taste
  • In oil of choice ( i used coconut oil)
  • Rice ribbon noodles

Directions

  1. Put the noodles in a boil with salt and boiling water
  2. In a wok or similar pan fry on high heat stirring frequently:
  3. Onion, and red pepper
  4. Add carrot and green beans and garlic and chili
  5. Add chili bean sauce
  6. Add baby marrow, eggplant and mushrooms
  7. Add rice wine vinegar and sesame oil
  8. Add the spinach
  9. Sprinkle with soy sauce to taste
  10. When the noodles are ready, drain and add to the vegetables.
  11. Sprinkle with sesame seeds – optional
  12. Serve in a bowl with chopsticks
  13. Adjust soy sauce

How to use chopsticks

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Easy Asian Tasty Stir Fry
Easy Asian Tasty Stir Fry recipe | colleen's health beat
Servings
Ingredients
Servings
Ingredients
Easy Asian Tasty Stir Fry recipe | colleen's health beat
Recipe Notes
  1. Put the noodles in a boil with salt and boiling water
  2. In a wok or similar pan fry on high heat stirring frequently:
  3. Onion, and red pepper
  4. Add carrot and green beans and garlic and chili
  5. Add chili bean sauce
  6. Add baby marrow, eggplant and mushrooms
  7. Add rice wine vinegar and sesame oil
  8. Add the spinach
  9. Sprinkle with soy sauce to taste
  10. When the noodles are ready, drain and add to the vegetables.
  11. Sprinkle with sesame seeds – optional
  12. Serve in a bowl with chopsticks
  13. Adjust soy sauce
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