Early Summer Vegetable Stir-Fry

Early Summer Vegetable Stir-Fry

  • Prep: 6 min
  • Cook Time:
  • Total: 6 min
  • Serving: 4 Servings

A wonderfully light and vivid stir-fry dish that can be made with early summer vegetables, serve this vegetable medley alone, over rice or with noodles for a complete meal.  


  • 1/2 cabbage, cut in thin strips
  • 1 bunch asparagus, trimmed and cleaned and divided in half
  • 1 zucchini, cut into sticks
  • 1 fennel bulb, trimmed, cleaned and cut in thin strips
  • 4 tablespoons olive oil
  • 2 cloves garlic, cut in thin layers
  • 1/2 chili (or chili flakes)
  • 4 tablespoons water
  • 3 tablespoons black bean sauce
  • 2 tablespoons soya sauce
  • 1 bunch chives, roughly chopped
  • 1 bunch cilantro, roughly chopped


  1. Place a wok over high heat and then add the oil. Once the oil begins to shimmer, add all of the vegetables, the garlic and the chili, and stir-fry the mixture for 2 minutes.
  2. Stir in the water, black bean sauce and soy sauce and bring the mixture to a boil. Cook for 1 minute and then remove the wok from the heat.
  3. Add the chives and the cilantro, toss to combine and then serve immediately.

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