Winter Vegetable Stir Fry

Winter Veg Stir Fry
Stir Fry


This recipe, from the book “River Cottage Veg Everyday” (By Hugh Fearnley-Whittingstall)  was kindly provided by Juliet. Thank You!

“I think this recipe makes good use of the veg box this week using carrots, parsnips and sprouts. I don’t think you need to add sugar and I have made it with broccoli instead of mushrooms. We have had it several times and added prawns tonight for the first time which also seemed to work. We have also used cooked brown rice instead of noodles which I prefer.” Juliet


  • 1 large carrot, peeled
  • 1 small parsnip, peeled
  • About 100g shitakc, chestnut or firm button mushrooms, trimmed (Note from Editor: or Broccoli, as per Juliet’s coment)
  • About 100g Brussels sprouts, trimmed
  • 2 nests of fine, quick-cook egg noodles (about 50g) (Note from Editor: or cooked brown rice, as per Juliet’s comment)
  • 2 tablespoons sunflower oil
  • 3 shallots, or 1 medium onion, finely sliced
  • ½-1 medium-hot red chilli, deseeded and finely chopped
  • 1 garlic clove, finely chopped
  • A good pinch of sugar (Note from Editor: optional ingredient – as per Juliet’s comment)
  • 1 tablespoons soy sauce
  • 2tablespoons rice wine
  • ½ teaspoon Chine five-spice powder
  • A good squeeze of lime juice
  • Sea salt and freshly ground black pepper.


  1. Prepare the veg first: cut the carrot into thin batons and the parsnip into thin discs; finely slice the mushrooms (or cut Broccoli into florets); finely shred the Brussels sprouts.
  2. Cook the egg noodles according to the packet instructions.
  3. Meanwhile, heat the sunflower oil in a wok over a high heat. Add the shallots or onion and chilli and stir-fry for 1 minute. Add the carrot and parsnip and cook for 2 minutes, then add the mushrooms and garlic and stir-fry for a couple more minutes.
  4. Finally, add the Brussels sprouts (and broccoli if using) and cook for another couple of minutes until wilted. Season well with salt, pepper and a good pinch of sugar and scoop out of the wok.
  5. Drain the noodles. Reduce the heat under the wok and add the soy sauce, rice wine, five-spice powder and noodles. Cook, stirring for a couple of minutes, then return the vegetables and toss the lot together over the heat.
  6. Heap the stir-fry into warmed serving bowls and finish with a good squeeze of lime juice.


Image courtesy of Serge Bertasius Photography at