Stir-Fry Vegetables

CHEF’S TIP:  *Mirin is a Japanese sweet wine and can be substituted with sugar syrup. I use either frozen, tinned or fresh corn kernels.



  • 45ml (3 T) olive oil
  • 15ml (1 T) fresh ginger, minced
  • 2 carrots, julienned
  • 180g (6 oz) fine French green beans
  • 250ml (1 cup) corn kernels
  • 150g (5 oz) asparagus, cut into pieces
  • 6 zucchini, julienned
  • 45g (2 oz) baby salad onions
  • 500ml (2 cups) fresh bean sprouts
  • coarse salt
  • black pepper


  1. Heat the oil in a wok. Add the ginger and carrots and stir-fry on high heat for a few minutes. 
  2. Then add the beans, corn kernels, asparagus and zucchini and stir-fry for another 2 minutes, seasoning them with salt. As the vegetables begin to soften, add the reserved teriyaki sauce, as well as the salad onions and bean sprouts. Stir-fry on high heat to coat the vegetables. Set aside in a dish ready to serve.