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© 2017 Ching He Huang. All rights reserved.

Chinese Crispy Vegetable Stir Fry

  1. Serves : 4
  2. Preparation time 20 Minutes
  3. 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
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