Reach for the Light


Special Vegetable Stir Fry Recipe

Special Vegetable Stir fry is a crazy creation I just whipped up out of the blue one day to satisfy my urges to eat stir fry.

Ingredients for Special Vegetable Stir Fry 

  • Tomatoes 250 grams
  • Potatoes 250 grams
  • Cabbage 500 grams
  • Beef (boneless)250 grams
  • Cucumber 250 grams
  • Onions 100 grams
  • Oranges 2 large 
  • Ginger paste 1 tbsp.
  • Garlic Paste 1 tbsp.
  • Optional: mushrooms 75 grams
  • Soy sauce 2 tbsp.
  • Hot sauce 4 tbsp. 
  • Vinegar 1 tsp. 
  • Salt 1 tsp. 
  • Red chilli powder ½ tsp
  • Olive Oil 5 tbsp.
  • Cooking oil (for frying) 1 litre
  • 750 ml water

Recipe for Special Vegetable Stir Fry 

  1.  Julienne the cucumbers and mushrooms. Cut the potatoes into matchsticks, thin and long. Slice the cabbage and tomatoes thinly lengthwise. Keep all the veggies in separate containers.
  2. Put the meat in a pressure cooker with the following: 500 ml water, salt, red chilli powder, garlic, ginger and onions. Cook under pressure for 20 minutes. 
  3. Then dry the mixture until no water remains, add one tablespoon of olive oil, and stir fry until all the meat is browned and a layer of sauce has stuck to the bottom of the pot, make sure the oil has separated from the sauce before adding 250 ml of water and bringing it to a boil. 
  4. Now remove all the meat from the pot and slice thinly lengthwise against the grain. 
  5. Add the cabbage to the pot, cover and let simmer until it goes completely tender and the water reduces down to a fourth. 
  6. Preheat the frying oil to 350 degrees Fahrenheit, and fry the potatoes once until tender, then fish out onto a paper towel and let oil soak out. Refry until golden and crispy, 20 minutes later. 
  7. Take a wok and heat it to 250 degrees Fahrenheit, then put 2 tbsp oil in it. 
  8. Drain the cabbage and stir fry until crispy brown edges form and the water evaporates, the oil should separate out. 
  9. Drain it of oil by pressing down on the veg against the side of the wok and set aside. 
  10. Add a tablespoon of olive oil and stir fry the mushrooms until crispy. 
  11. Now, add another tbsp. Olive oil and stir fry the beef with half the reduced broth added. 
  12. Lastly, add the final tbsp. of olive oil and fry the tomatoes for just 2 minutes, without excessive stirring. 
  13. Mix together all the veg and meat in a large bowl.
  14. In the pot, add hot sauce, soy sauce, vinegar, and the juice of two oranges. Simmer until thick enough to coat the back of a spoon. Then put in a serving dish alongside the stir fry. 
  15. Serve fresh. 
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