Easy Vegetable Stir Fry

Serves 4

15ml/ 1 tbsp olive oil

5-15ml/ 1tsp-1tbsp red, green or yellow curry paste (optional)

15-30ml/ 1-2 tbsp soya sauce

150g/ 1 leek sliced

500g/ 1 cabbage, finely shredded

150g/ 1 courgette sliced

100g/ 2 celery sticks sliced

100g/ 1 red pepper chopped

250g broccoli chopped into florets

1 vegetable stock cube or 15ml/ 1tbsp marigold Swiss vegetable bouillon

dissolved in 150ml boiling water from kettle

  1. Wash and chop all the vegetables.
  2. Heat the olive oil in a wok or non-stick pan. Add curry paste (if using).
  3. Add cabbage and stir fry for a minute. Add stock. Cover and cook for 8 minutes.
  4. Then add the remaining vegetables and soya sauce.
  5. Stir frequently and cook about 5-7 minutes (depends on size of vegetable pieces) until tender but still slightly crunchy.