© 2018 Ching He Huang. All rights reserved.

Chinese Crispy Vegetable Stir Fry

Serves : 4 Preparation 20 mins Cooking 6 mins Total 26
Nutrition facts: 209.00 calories 6.10g protein 20.20g carbs 6.10g sugars 13.40g fat 2.10g 3.10g fibre 961.00mg sodium
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 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.

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

Source from

Ching He Huang Web Site

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.
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