Simple stir-fry with spring veggies

Simple stir-fry with spring veggies

simple stir fry in wok

Hope you guys had a good weekend!? Ours was stunning as the weather has finally decided to show us some love and the last three days felt like summer. Sunny 25° C (77° F) is my ideal temperature! Warm and summery, but not oppressively hot, when only sticking your head into a bucket of water (or the sea) brings relief (and only temporarily).

We made the most of this gorgeous weather as it’s not here to stay, unfortunately. On Sunday, we went walking in the Wye valley, where you might have seen me on our Insta story diving into a particularly healthy and bountiful patch of wild garlic. It was worth it as I’ve already put it to good use and I have a new delicious wild garlic recipe coming soon.

I can really see myself getting into this foraging thing, it’s pretty satisfying to take something that has been growing in an unadulterated ecosystem and transform it into a beautiful meal within hours of picking. No pesticides, no packaging, no middle man.

Today’s recipe is super simple, but I’m hoping you’ll enjoy it. I felt a bit stuck and didn’t really have any idea what to share today and then decided I’m going to share something, perhaps obvious, that I tend to cook for dinner at least once a week, in one shape or form.

It’s a simple stir-fry with veggies that I am particularly into right now: peas, tenderstem broccoli, radishes, courgettes and edamame and a quick ginger sauce (or dressing if you skip the cornflour). While it may not be very authentic, it’s quick to make, full of flavour and texture and on the healthy side, so I am hoping you’ll enjoy it as much as we do.

simple stir fry prep

simple stir fry sauce

simple stir fry lunch

10 min
15 min
10 min
15 min
  • 100 g / 3.5 oz tenderstem broccoli
  • 10 radishes
  • 1 courgette / small zucchini
  • 100 g / 3.5 oz sugar snap peas
  • 180 g / 1 cup rice (I used brown)
  • 2 tbsp cashews
  • 1 tbsp oil with high smoke point (I used rice bran oil)
  • 3 small spring onions, sliced
  • 140 g / 1 cup edamame
  • fresh sprouts (I used broccoli sprouts) or coriander, to garnish


  1. Chop your veggies into small, equal size pieces. I cut the tenderstem broccoli into 4 segments and then cut across each. I quartered the radishes, sliced the courgette into thick half moons and cut the sugar snap peas on the diagonal, removing the tough fibres running across the pod as I topped and tailed them.
  2. Rinse the rice and put it on to boil. Mine takes about 15 minutes to cook.
  3. Mix all the sauce ingredients together in a bowl. Adjust the amount of ginger to taste and set aside. If you are allergic to cornflour, you could skip it and simply treat this sauce as a dressing.
  4. Heat up a wok on a medium-high heat and throw in the cashews. Dry roast them until lightly charred on both sides, agitating them frequently so that they don’t burn. Remove from the wok and set aside.
  5. Add in a tablespoon of oil to the hot wok and swirl it around so that it coats the bottom of the wok.
  6. Throw in a chopped broccoli and stir-fry for about 1 minute.
  7. After 1 minute, add the courgette and stir-fry for another minute.
  8. Next add in the radishes, sugar snap peas and spring onions. Fry for another minute or so.
  9. Finally, add in the edamame for only about 30 seconds.
  10. Push the contents of the wok to the side with your spatula and give the prepared sauce a good stir (to ensure the cornflour does not stay at the bottom of the bowl) and pour the sauce into the wok.
  11. Turn the heat off immediately after adding the sauce, it should thicken in the residual heat of the wok. Mix it into the veggies.
  12. Divide the cooked rice between two bowls, top with stir-fried veggies and roasted cashews. Garnish with fresh sprouts or coriander if you wish.
6 g
13 g
2 g
15 g
61 g
*per serving
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2 reviews, 4 comments
Vaoow. I will make this. Thanks
    Glad to hear! :) Ania
Your matathon must be coming up soon, Ania. Go well! Beautiful photography, as ever ☺️
    Aw, so sweet of you to remember, Sally! I'm really touched, thank you! And yes, you are right. The race is on Sunday, but I've decided to sit this one out as I'm only doing 6-7k comfortably (and it's a 10k race) and I don't want to get injured by increasing my mileage by that much. It's a shame, but it motivated me to return to running so it's all good. Warm greeting! Ania
Thank you so much for sharing this - I was coming up a little bit under-inspired with my blog's meal plan for the coming week, and this gorgeous plate of seasonal veggies are perfection.
    My pleasure! Thank you for your kind words! :) Ania
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