Alive and Cooking

Ginger Stir-fry Vegetables

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(Serves 4)
5 mushrooms, sliced into 2cm pieces
1 bulb fennel, sliced
5 spring onions, finely sliced
2 squash, sliced
1 bunch asparagus, sliced
1 celery heart, sliced
200g baby spinach leaves
100g snow peas, julienne
1 knob ginger, julienne
1 red chilli, julienne
60ml soy sauce
1 bunch coriander
Splash of olive oil


Heat a wok with a splash of olive oil. Fry the mushrooms first for a couple of minutes.

Drop the fennel and spring onions in, stir and cook until softened.

Add the squash, celery and asparagus, fry for a further minute.

Add the spinach, snow peas, ginger and chilli and stir-fry until heated through and the spinach has wilted down.

Add the soy sauce and torn coriander.

Ginger Stir-fry Vegetables