Vegetable stir fry
Big Bell Veggie Stir Fry

Premium Big Marble Farms bell peppers are a delicious and colourful addition to this easy stir fry.

Servings |
40 min
Cleaned vegetables
Cleaned vegetables
Preparing the ingredients
Preparing the ingredients
Serve stir fry over warm rice or noodles
Serve stir fry over warm rice or noodles

150 g mixed colour bell pepper, cut into chunks

150 g broccoli, cut into chunks

100 g mushrooms, sliced

50 g snow peas, cut into chunks

1 red onion, sliced

2 garlic cloves, chopped

2 teaspoons minced ginger

For sauce:

1/4 cup soy sauce

2 teaspoons coconut sugar

2 teaspoons corn starch

To serve:

2 cups of steamed long grain rice or 2 servings of noodles (soba noodles or rice noodles)

thinly sliced spring onion

toasted sesame seeds


Mix all ingredients for the sauce in a bowl. Set aside.

Heat a wok over medium-high heat until hot. Add the cooking oil, garlic and ginger. Cook one minute mixing intensively to prevent burning. 

Add vegetables and mushrooms. Cook for another two minutes. Pour in the sauce, and mix well. Cook until vegetables are nice and tender and sauce is thick and glossy. Do a taste test to see if enough salt, add more soy sauce if needed.

Serve warm with steamed rice or noodles. Sprinkle with spring onion and toasted sesame seeds.