VegBox Recipes

Autumn Vegetable Stir Fry

This is a quick and easy way of using up any leftovers in your autumn veg box. We've listed the ingredients we most commonly use, but you can adapt this recipe to suit whatever you've got spare.

Ingredients

1 butternut squash
1 onion
Handful of runner beans
Cauliflower florets
200g chick peas (or kidney beans or butter beans - whatever you've got in stock
2 tbsp sesame oil (or vegetable oil
2 tbsp sweet chilli sauce
1 tbsp peanut butter (optional
1 egg (optional

Method

Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 cm cubes.
Heat the sesame oil in a wok (or a large pan, if you don't have a wok)
Put the squash in the wok and cover. Cook for 5 minutes.
Peel the onion and slice it finely. Add it to the wok and cook for 2 minutes, stirring regularly
Break the cauliflower into small florets and add to the wok. Cook for 3 minutes, stirring regularly.
Slice the runner beans into 1 cm chunks and add to the wok. Cook for 2 minutes, covered.
When all the vegetables are almost cooked, mix together the sauce: the sweet chilli sauce, the peanut butter and the egg (optional). Note: this sauce is thick - add a little water, if you find it hard to mix.

Add to the wok and stir well for 2 minutes, to make sure the egg is cooked.

Time From Cupboard-To-Table

20 minutes

Notes & Variations on Autumn Vegetable Stir Fry

Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.

Use whichever vegetables you have in stock.

Note: the egg is lightly cooked, so make sure it's fresh. Bear in mind all the usual advice about not eating lightly cooked egg if you're ill or pregnant.

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