The addition of my Umami Paste here really brings these vegetables to life. The trick is to get the cooking of the vegetables just right; you don’t want to overcook them so they begin to become soggy. You can use any vegetables you like here and because of this, this recipe is a great way to use up leftover vegetables at the end of a week.
Serves 6
INGREDIENTS
2 tablespoons sesame or vegetable oil
2 cloves garlic, crushed
1 tablespoon fresh ginger, finely chopped
1 red onion, sliced
mixture of approximately 1kg (2lb) colourful, chopped seasonal vegetables, that could include:
red cabbage
carrots
red peppers (capsicum)
yellow peppers (capsicum)
mange tout
baby sweetcorn
broccolli
asparagus
3 teaspoons Taste #5 Umami Paste Vegetarian Far Eastern Recipe
TO SERVE
egg noodles
Method
- In a large wok, heat the vegetable oil on a high heat.
- Add the garlic, ginger and onion, and fry for a minute. Add the rest of the chopped vegetables and the umami paste and stir-fry on a high heat for 3-5 minutes, stirring constantly, until beginning to cook through but still retaining some crunch.
- Meanwhile, cook four portions of egg noodles as per the packet instructions. Add to the wok and toss with the vegetables. Cook for a further minute until all combined.
