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Soy Butter Vegetable stir fry

Prep Time:

10 Minutes

Cook Time:

5 Minutes


2 Servings



About the Recipe

I've always liked combining butter and soy sauce, miso and other Japanese flavourings, especially when I stir fry. You get such a rich taste which is so good it complements even a simple selection of vegetables like these. I used mushrooms, asparagus and sweetcorn in this dish but you could use any trio of vegetables you have to hand as long as they suit stir frying.


250g asparagus

100g frozen sweetcorn

100g button mushrooms

30g butter

4 tsp soy sauce

1/4 pepper


thinly slice the asparagus diagonally (this reduces the cooking time)

remove the bottom of the mushroom stems, then  halve the mushrooms

melt the butter in a pan and add the vegetables.  sprinkle over the pepper and stir fry for 4-5 mins

add the soy sauce and stir for 30 seconds

(check the asparagus is cooked before serving)

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