You are here: Home > Recipes > Winter Stir Fry

Winter Stir Fry

Stir fries are a real fast food, yet they're healthy.

The trick is to prepare all the ingredients before you start cooking.

The sauce with this stir fry is delicious, but you may need to add a little water, if your peanut butter is really thick.

The vegetables below are just suggestions. You can vary this recipe to include most winter vegetables. Just chop them into pieces that will cook quickly.

Ingredients

Serves 4

1 tablespoon sesame oil (or olive oil)
½ pak choi or ¼ green / white cabbage
1 carrot
1 onion
100g winter spinach leaves or kale
½ cauliflower
½ kohlrabi

Sauce
1 tablespoon sweet chilli sauce
1 tablespoon peanut butter
1 tablespoon soy sauce or tamari
A little extra water, if the peanut butter is thick

Method

Prepare The Ingredients

Peel the onion and chop it in half. Slice finely.
Scrub the carrot and grate it.
Wash the pak choi leaves and shred the leaves. Finely chop the chunkier stems.
Wash the spinach / kale and shred.
Break off the cauliflower florets and cut them into bite-sized pieces.
Peel the kohlrabi and cut into thin sticks.
Mix together the sauce ingredients.

Ready to cook!
Heat the sesame (olive) oil in the wok.
Cook the onion, pak choi stems, cauliflower and kohlrabi sticks. Cover the wok and cook for 2-3 minutes, until the kohlrabi is softening.
Add the pak choi leaves, the spinach / kale and the carrot. Stir regularly. Cover and cook for a further 3 minutes.
When the kohlrabi and cauliflower are cooked (these are the slowest), mix in the sauce. Cook for another 2 minutes, until all vegetables are tender.

Serve immediately with noodles or rice.

Time From Cupboard-To-Table

About 15 - 20 minutes.

Notes & Variations on Winter Stir Fry

Use whichever winter veggies are in your box this week

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!

Subscribe now

Ratings & Reviews

Rating	Comments
10/10	Easy to make, and deliciously tasty
8/10	its a great way to use the winter veg. the sauce is the best part

Rate It!

Have you tried this recipe? Tell us what you think of it.

Find more recipes

Stir Fry Recipes

	Broccoli & Kale Stir Fry This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.
	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.
	Runner Bean Stir Fry A deliciously quick and easy recipe for runner beans. The ginger and soy in the sauce go well with the sesame seeds and the kidney beans add a wonderful colour and extra protein.
	Stir Fried Brussel Sprouts This recipe is quick, easy and delicious. It might even tempt committed sprout haters back into the dining room.
	Mushroom And Butterbean Stir Fry This is a lovely 5-minute lunchtime snack.
	Sprouting Broccoli Stir Fry This is a great way of using in-season sprouting broccoli and end-of-season, stored carrots. My favourite way of eating this is with Thai-style bean curd, but firm tofu or Halloumi cheese both work well, too. It’s a really quick meal – just 10 minutes – yet is filling and tasty.
	Carrot And Watercress Stir Fry Watercress is farmed most of the year nowadays, but it’s true season is spring. It’s packed with nutrients and is usually served raw in salads. But in this recipe, it’s lightly cooked in a stir fry and served with noodles. Delicious.
	Swiss Chard and Sesame Stir Fry This lovely Swiss Chard recipe turned my hubby from dreading chard in our veg box to loving it! Easy to make, very colourful (if you use rainbow chard) and good for you, too, with a wonderful sweetness and a savoury crunch. Also works well with spinach.
	Pak Choi And Tofu Stir Fry This delicious pak choi recipe takes just a few minutes and makes a warming evening meal. Combining the pak choi with tofu, mushrooms and beansprouts in a stir fry sauce gives a lovely mixture of soft and crunchy textures. And it's really good for you, too!

Back to recipe index

Cauliflower Recipes

	Romanesco Cheese Use your favourite cheeses in the sauce for this recipe. It's important that it has a good flavour, or it will taste bland against the romanesco. This recipe also works well with broccoli or cauliflower.
	Thai Style Squash Curry This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
	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.
	Cauliflower Chickpea Pitta Pockets This is a lovely way of enjoy cauliflower. The chick peas give the meal a nutty flavour and the watercress means it’s packed with nutrients. If you can get hold of tahini (sesame seed butter), it adds to the flavour and is also full of calcium and essential fatty acids.
	Purple Cauliflower and Romanesco with Blue Cheese Sauce This was initially an experiment, but as a recipe for purple cauliflower and / or Romanesco, it's delicious. It takes 20 minutes start to finish and looks impressive, too.

Back to recipe index

Kohlrabi Recipes

	Mushroom And Winter Veg Pie This is a real winter warming treat. The flavour from the mushrooms makes the dish, so it’s important to get a variety of them, with strong flavours – no button mushrooms here, thank you…
	Greek Style Kohlrabi In this recipe, kohlrabi is prepared "Greek-style", with fresh pears, dates and Feta cheese. It makes a great salad and works best with young kohlrabi, which are still smaller than 8cm and are less woody than the larger variety.
	Root Veg And Bean Stew This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.
	Root Vegetable 'Crumble' with Cheesy Topping This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.

Back to recipe index