recipes
Vegetarian vegetable stir-fry
Serves: 4
2017-11-02
Ingredients
- 2 tbsp vegetable oil
- 1 bag vegetarian chicken pieces
- 1 small onion, sliced
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 small red chilli, deseeded and sliced
- Fresh black pepper
- 1/2 red pepper, thinly sliced
- 1 handful baby sweet corn, sliced
- 1 handful mange tout or sugar snaps, sliced
- 1 vegetable stock pot or cube
- 2 tbsp dark soy sauce
- 1 tsp sesame oil
- 1 x 200g tin bamboo shoots, drained
- 1 x 200g tin bean sprouts, drained
- 1 tbsp chopped fresh coriander
- 100g cooked egg noodles
- 1 tbsp toasted sesame seeds
Method
Start this recipe by mixing the chicken with the sesame seeds in a bowl to coat. Heating 1 tbsp oil in a wok or pan and quickly stir-fry the chicken for 5 minutes then remove from the pan. Add in the remaining oil, heat well then add in the sliced onion, garlic, ginger and chilli and fry for 2 minutes. Next add in the pepper and cook for just 2 minutes before adding in the sliced corn, mange tout or sugar snaps. Continue to stir-fry for another 2 minutes, then add in the vegetable cube, soy sauce, sesame oil and 100ml water and stir until the stock pot dissolves. Finally, add the chicken back to the pan along with the chopped coriander, bean sprouts, bean shoots and noodles and heat through. Serve immediately.
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