Five veg stir-fry

(6 ratings)

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Vegetable stir-fry
Vegetable stir-fry
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

Woman's Weekly recipe Stir-fry carrots, asparagus, broccoli, runner beans and sugar-snap peas together for a tasty and healthy family meal


  • 1 tablespoon olive oil
  • 1 medium carrot, peeled and cut into thin sticks
  • About 100g (3½oz) each asparagus tips, tenderstem broccoli, runner beans, and sugar-snap peas
  • About 4 tbsp balsamic vinaigrette (we like the one by Marks & Spencer)
  • Handful of chopped fresh parsley
  • Salt and freshly ground black pepper

Use whatever veg you have to hand to make a colourful stir-fry.


  1. Heat the oil in a large wok or pan. Add the carrot sticks and stir-fry for a min. Add the asparagus stems, halved lengthways, broccoli, and sliced runner beans. Stir-fry for another min, then add the sugar-snap peas and asparagus tops and fry for a couple of mins.
  2. Stir in the vinaigrette, sprinkle with parsley and seasoning, then serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 160(kcal)
  • Fat 14.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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