We use a lot of vegetables in cooking. To see me you wouldn’t think so, but we do go through lots of fruit and veg. Garlic rainbow vegetables are popular as they really just involve tossing in anything that’s in the fridge with a bit of colour.
We had spring onions and runner beans from the plot to use up and some carrots, baby sweetcorn and tomatoes in the fridge so this was a perfect meal accompaniment for us.
Stir Fry Garlic Rainbow Vegetables
Prep time
Cook time
Total time
Author: Lesley Smith
Ingredients
- Baby Sweetcorn Halved
- Runner Beans
- Grated Carrot
- Sugar Snap Peas
- Cherry Tomatoes Halved
- Spring Onions Sliced
- Rapeseed Oil
- Garlic Clove - Crushed
- Salt
- Pepper
Instructions
- Adding a little rapeseed oil to your wok or frying pan, make sure the oil is hot before adding the vegetables, but keep the heat on moderate or you could burn them easily.
- Add all the vegetables, garlic and some salt & pepper to the pan. Use a flipper or wooden spoon to turn them over every 15 - 30 seconds until they are ready.
Notes
Again, I don't put quantities for this as it's more dependent on what you have in your fridge to use up.
Zee says
September 2, 2013 at 1:50 amLooks delicious. I’ve found that stir fry is a great way of getting the kids to eat veggies, but only if I add meat. *rolls eyes*
Chicken would go well with this one 🙂
Zee says
September 2, 2013 at 1:50 amLooks delicious. I’ve found that stir fry is a great way of getting the kids to eat veggies, but only if I add meat. *rolls eyes*
Chicken would go well with this one 🙂
Scottish Mum says
September 2, 2013 at 9:08 amI know what you mean. I usually keep meat on the side when I can as one child won’t eat some vegetables and it saves a headache serving up. Thanks for the comment.