Chinese Crispy Vegetable Stir Fry

Name: Chinese Crispy Vegetable Stir Fry
Prep time: 20 min
Total time: 26 min
Ingredients: 2 tbsp Groundnut oil; 2 cloves, finely chopped Garlic; 2.5cm fresh root, peeled and grated Ginger; 50g / 0.11 lb, cut into julienne strips Carrot; 50g / 0.11 lb, sliced in halves Babycorn; 50g / 0.11 lb, drained Water chestnut; 80g / 0.17 lb, trimmed and cut into florets Broccoli; 80g / 0.17 lb Mange tout; 80g / 0.17 lb Bean sprouts; 80g / 0.17 lb, halved (optional) Vegetarian mock fish cakes; 2 tbsp Low sodium light soy sauce; 2 tbsp Vegetarian oyster sauce; 2 tbsp Cornflour; 2 tbsp Rice vinegar; 200ml /0.85 cup, cold Vegetable stock; 2 tbsp Toasted sesame oil

Serves : 4
Preparation time 20 Minutes
Cooking time 6 Minutes

per serving

Cals

209.00

Protein (g)

6.10

Carbs (g)

20.20

Sugars (g)

6.10

Fat (g)

13.40

Sat Fat (g)

2.10

Fibre (g)

3.10

Sodium (mg)

961.00

vegetarian

Source from

Ching He Huang Web Site

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About the recipe

main courses

This is a simple and delicious stir-fry, full of goodness. It makes as a quick and healthy mid-week supper served with rice or makes a great accompaniment for sharing for a family meal or for entertaining.

Ingredients

Groundnut oil 2 tbsp
Garlic 2 cloves, finely chopped
Ginger 2.5cm fresh root, peeled and grated
Carrot 50g / 0.11 lb, cut into julienne strips
Babycorn 50g / 0.11 lb, sliced in halves
Water chestnut 50g / 0.11 lb, drained
Broccoli 80g / 0.17 lb, trimmed and cut into florets
Mange tout 80g / 0.17 lb
Bean sprouts 80g / 0.17 lb
Vegetarian mock fish cakes 80g / 0.17 lb, halved (optional)
Low sodium light soy sauce 2 tbsp
Vegetarian oyster sauce 2 tbsp
Cornflour 2 tbsp
Rice vinegar 2 tbsp
Vegetable stock 200ml /0.85 cup, cold
Toasted sesame oil 2 tbsp

Steps

In a small jug, mix the light soy, vegetarian oyster sauce, cornflour, rice vinegar, vegetable stock and stir well. Set aside.
Heat a wok over high heat until the wok starts to smoke, and add the groundnut oil. Add the garlic, ginger and mock fish cakes, and then stir-fry for one minute. Add the remaining vegetables and water chestnuts and cook for a further 2 minutes.
Stir the sauce mixture into the vegetables. Stir-fry for a further minute or so, until the liquid has thickened and the vegetables are glazed but still crisp. Season with toasted sesame oil. Serve immediately.

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Ingredients

Groundnut oil 2 tbsp
Garlic 2 cloves, finely chopped
Ginger 2.5cm fresh root, peeled and grated
Carrot 50g / 0.11 lb, cut into julienne strips
Babycorn 50g / 0.11 lb, sliced in halves
Water chestnut 50g / 0.11 lb, drained
Broccoli 80g / 0.17 lb, trimmed and cut into florets
Mange tout 80g / 0.17 lb
Bean sprouts 80g / 0.17 lb
Vegetarian mock fish cakes 80g / 0.17 lb, halved (optional)
Low sodium light soy sauce 2 tbsp
Vegetarian oyster sauce 2 tbsp
Cornflour 2 tbsp
Rice vinegar 2 tbsp
Vegetable stock 200ml /0.85 cup, cold
Toasted sesame oil 2 tbsp

Chinese Crispy Vegetable Stir Fry

per serving

Source from

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About the recipe

Ingredients

Steps

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