Indian five-spice vegetable stir-fry

Indian five-spice vegetable stir-fry

This is my go-to recipe on a weekly basis. I tend not to buy ready-mixed bags of stir-fry vegetables – although those are perfectly good for this recipe.



  1. Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper.

  2. Add the sriracha and fresh coriander to the vegetables and mix through.

  3. Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown.

  4. Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately.

Recipe Tips

Indian five-spice is a special blend of cumin, fenugreek, nigella (black onion) seeds, mustard and fennel seeds, which you can buy already mixed or you can mix yourself. Just use equal parts of everything.