Mains
Chinese
ChineseVegetable Stir-Fry
A fast, colourful vegetable stir-fry shown three ways. The basic uses a frozen veg mix and a bottled sauce, while the ultimate builds a fresh aromatic wok dish with a balanced from-scratch sauce and proper wok hei.
Vegetarian
Dairy-free
Nut-free
Better version
Fresh crunchy vegetables with a quick soy, ginger and honey sauce.
Per serving£3.20
Total cost£6.40
Time25 min
Ingredients for 2
- Vegetables
- 1 red pepper , sliced
- 150 g tenderstem broccoli
- 100 g mangetout
- 1 carrot , julienned
- 200 g medium egg noodles
- 2 tbsp groundnut oil
- Sauce
- 3 tbsp light soy sauce
- 1 tbsp honey
- 20 g fresh ginger , grated
- 2 cloves garlic , sliced
Method
- Cook the egg noodles to packet instructions, then drain and set aside.
- Whisk the soy, honey, ginger and garlic into a quick sauce.
- Heat the oil in a wok until shimmering and add the carrot and broccoli first.
- After 2 minutes add the pepper and mangetout and stir-fry for 3 minutes more.
- Add the noodles and sauce, tossing over a high heat for 2 minutes until glossy.
- Serve immediately while the vegetables still have bite.
Equipment
- wok
- saucepan
The three ways, side by side
Budget
Frozen stir-fry vegetables and a bottled sauce over straight-to-wok noodles.
Better
Fresh crunchy vegetables with a quick soy, ginger and honey sauce.
Ultimate
A fragrant wok of fresh seasonal veg, crispy tofu and a balanced umami sauce with wok hei.
