The Perfect Vegetable Stir Fry

15g Sesame Seeds

1/2 Onion

1/2 Red Pepper

2 Savoy Cabbage Leaves

Babycorn, handful

Sugarsnap Peas, handful

1 Carrot

3 Chestnut Mushrooms

75g Beansprouts

1-2 tablespoons Mellow Yellow Rapeseed Oil


How to make it

We have Eli Farrington to thank for this recipe. Farrington's, based at the village of Harrington, just a few miles away, supply us with a range of products that you purchase from our Farm Shop.

Farrington's Mellow Yellow Rapeseed Oil

Start by preparing the ingredients in advance.

  1. Slice and de-seed the red pepper.
  2. Remove the cabbage stalk and slice it up.
  3. Wash the babycorn and sugarsnap peas.
  4. Brush clean and slice the mushrooms (don't wash them).
  5. Cut the onions into chunks (or eighths) and separate the layers.
  6. Wash and dry the beansprouts.
  7. Peel and julienne the carrot.

Now it's time to start cooking.

  1. In a frypan, toast the sesame seeds for a couple of minutes (stirring frequently to stop them burning). Remove.
  2. In a large wok or the frypan, add the rapeseed oil and get it nice and hot.
  3. Add the onion, babycorn and sugarsnap peas and cook for one minute.
  4. Add the remaining vegetables and cook for a few more minutes.
  5. Add the beansprouts and cook for a further minute.
  6. Serve.

It's equally delicious served with cooked chicken, prawns and egg-fried rice.

The good news is that everything on this list (except the sesame seeds) can be purchased from Whites Nurseries. It’s so nutritious!