No need to have the material or the skills of a Chef to make delicious, healthy and balanced meals: you just need 1/ a pan, 2/ a stove, 3/ fresh, frozen or canned vegetables. Let’s go, it’s time to stir fry your veggies!
Vegetables stir fry have everything right
Vegetables stir fry are full of vitality, quick and simple to make: you brown the veggies in a pan with a bit of fat, some seasoning (sauces, spices, herbs, soy sauce, capers, chopped sundried tomatoes...). Cooking is done on high heat with no cover to get crunchy vegetables – starting with those requiring the longest cooking time – or on low heat and covered for a melting result.
Which vegetables can you use?
Every vegetable – almost – are up for grabs. Onion, carrot, zucchini, pepper, mushroom or fennel slices; broccoli or cauliflower florets; squash or potato cubes; shelled peas or green beans… Remember to wash them, prepare them and chop them before beginning cooking. A good idea is to use already prepared frozen
Which vegetables can you use?
Every vegetable – almost – are up for grabs. Onion, carrot, zucchini, pepper, mushroom or fennel slices; broccoli or cauliflower florets; squash or potato cubes; shelled peas or green beans… Remember to wash them, prepare them and chop them before beginning cooking. A good idea is to use already prepared frozen vegetables. For those with the most hurried lives, Bonduelle even has delicious already cooked frozen stir fries (rustic, earthy, Mediterranean, rural...). That way you only get frozen vegetables ready in 3 minutes, no need to drain or add any fat (the hardest will be to pick which mix: spring, Provence, Parisian, rural or meridional!).