Easy Vegetable Stir-Fry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 sprays Spray oil
- 60 g Shiitake mushrooms (sliced)
- 4 Spring onion (Scallion) (cut lengthways)
- 1 Carrot (cut in to thin matchsticks)
- 1 Red bell pepper (cut in to thin matchsticks)
- 6 piece Baby corn (cut lengthways)
- 1 head Pak choi (bok choy) (sliced lengthways)
- 50 g Mangetout (snow peas)
- 90 g Beansprouts
- 60 g Water chestnuts
- 2 Garlic clove (crushed)
- 1 tbsp Fresh ginger (grated)
- 2 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
Method
- Spray 4 sprays Spray oil into a large pan and gently heat. Add 60 g Shiitake mushrooms, 4 Spring onion (Scallion), 1 Carrot, 1 Red bell pepper, 6 pieces Baby corn, 1 head Pak choi (bok choy), 50 g Mangetout (snow peas), 90 g Beansprouts, 60 g Water chestnuts, 2 Garlic clove and 1 tbsp Fresh ginger.
- Gently cook the vegetables for 5 minutes.
- Add 2 tbsp Hoisin sauce and 2 tbsp Soy sauce, stir and cook for a further minute.