Easy Vegetable Stir-Fry
User Reviews
5
Easy Vegetable Stir-Fry
Description
This stir-fry combines a variety of vegetables chosen for color, texture, and flavor balance. Shiitake mushrooms and water chestnuts add umami and crunch, while pak choi and mangetout bring leafy and snap pea notes. The garlic and fresh ginger provide aromatic depth, gently cooked to avoid bitterness. The sauces—hoisin and soy—impart a balance of sweetness and saltiness, coating the vegetables with a flavorful glaze.
The vegetables are cooked over medium heat just long enough to soften them slightly while preserving their bite, ensuring a fresh contrast in textures. The use of a large pan or wok helps to keep the vegetables moving, avoiding steaming and encouraging a slight crispness.
This dish can be served as a vegetarian main or as a side to both Asian and Western proteins. It is suited for quick weeknight meals and is adaptable with different vegetables or additional protein such as shredded roast chicken.
The recipe encourages even chopping to ensure uniform cooking and the option to simplify the sauce for fewer calories or salt. For added texture, cashew nuts can be sprinkled on top before serving. Avoid overcooking to keep the vegetables lively and fresh.
Ingredients
- 4 prays Cooking spray oil
- 60 g shiitake mushrooms sliced
- 4 spring onion cut lengthways, aka scallion
- 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 sliced lengthways, aka bok choy
- 50 g mangetout aka snow peas
- 90 g beansprouts
- 60 g water chestnut
- 2 garlic crushed, clove
- 1 tablespoon ginger grated, fresh
- 2 tablespoon soy sauce
- 2 tablespoon hoisin sauce
Instructions
- 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 piece 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 tablespoon Fresh ginger.
- Gently cook the vegetables for 5 minutes.
- Add 2 tablespoon Hoisin sauce and 2 tablespoon Soy sauce, stir and cook for a further minute.
Notes
- You can simplify the sauce by using only soy sauce or hoisin sauce to reduce calories and salt.
- Add leftover shredded roast chicken before serving for extra protein.
- Swap vegetables as needed to use seasonal or on-hand ingredients and reduce waste.
- Don't overcook the vegetables; maintain a crisp-tender texture.
- Sprinkle cashew nuts on top for added crunch and flavor.
- Chop vegetables evenly to ensure uniform cooking.
- Use a large frying pan or wok for better heat distribution and crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 96kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 579mg | 24% |
| Potassium | 835mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 12991IU | 260% |
| Vitamin C | 140mg | 156% |
| Calcium | 248mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
