Rainbow Stirfry

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Rainbow Stirfry
Packed full of vegies, this quick and simple stir fry is delicious.
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
  1. Using a heat proof container, add boiling water to your dried/fresh noodles to separate and loosen, sit to the side to partially cook.
  2. Gently rinse all the vegetables and dry, ready for cutting
  3. Slice the capsicum and zucchini into thin strips
  4. Cut spring onions on the diagonal and slice water chestnuts thinly
  5. Shred the cabbage and slice the carrot
  6. Slice the mushrooms finely and remove the strings from the snow peas
  7. Chops roots off coriander, keep leaves Drain your noodles for garnish and chop stems
  8. Trim base of bok choy, separate leaves and thickly slice
  9. Heat sesame oil in a wok and fry chopped onion and garlic 1 minute
  10. Add carrot and mushrooms to your wok and stir for another 2 minutes
  11. Add zuchhini and cabbage and stir for another 2 minutes
  12. Add capsicum, water chestnuts and snow peas, stir again
  13. Next add oyster sauce, soy sauce, honey, lemon and sesame seeds
  14. Drain your noodles add and stir until noodles are well coated in sauce
  15. Add coriander (reserving some for garnish) and stir
  16. Serve into bowls, garnish with remaining coriander and enjoy!
Recipe Notes

Chopping board
Measuring spoons
Wok or large flat pan
Wooden spoon

Optional Extras
1. Add cashews or peanuts to your stir fry if no allergies
2. You can substitute the coriander with basil
3. Add fresh or crushed ginger
4. Add fresh chopped chili when stir frying vegetables or some sweet chili sauce when cooking adding the other sauces
5. Add prawns, chicken, lamb, pork or beef – slice into thin strips and add with onions and garlic and stir fry for until meat is cooked through then continue with step 10. Lean quality cuts work well for stir fry
6. You can substitute the bok choy with your favourite Asian greens
7. Other vegetable ideas are baby corn, celery, bean shoots, green beans, pak choy, yellow, orange or green capsicum, bamboo shoots, cauliflower, sugar snap peas,

Adult Assistance
Using the Wok

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