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Asian Veggie Stir Fry

Haryali Kebab


  • Low Sodium Soy Sauce (1/2 cup)

  • Tomato Rosemary Sauce (2 tbsp)

  • Chilies, Chopped and mixed in into Sauce (2 pc)

  • Minced Fresh Ginger (1 tbsp)

  • Sesame Oil (3 tbsp)

  • Onion, Cut Into Large Chunks (1 pc)

  • Oyster Mushrooms (50 g)

  • Red Capsicum, Cut Into Large Chunks (1 pc)

  • Yellow Capsicum, Cut Into Large Chunks (1 pc)

  • Cloves, Minced (2 pc)

  • Zucchini Green & Yellow, Cut Into Large Wedges (2 pc)

  • Baby Corn (100 g)

  • Pok-Choi (200 g)

  • Spring Onions (50 g)

  • Raw Honey (2 tbsp)

  • Broccoli Cut Into Florets (1 pc)

  • Cooked Noodles Or Rice, For Serving

  • Sesame Seeds, For Serving

: available in Tall Tree Organic Subscription


Serves 2

  1. In a bowl, mix together the soy sauce, tomato rosemary sauce, chillies and ginger & set aside.

  2. Heat the oil in a large skillet over medium-high heat.

  3. Add the onion and peppers, and stir, cooking for 2 to 3 minutes.

  4. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously.

  5. Add the zucchini, mushrooms, spring onions & pok-choi and stir around, cooking for a further 2 minutes.

  6. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.

  7. Stir the veggies in the sauce adding the honey, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce and honey.

  8. Serve over noodles or rice, with a sprinkling of sesame seeds.

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