Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Chinese vegetable stir-fry by WW

Chinese vegetable stir-fry

6
Point(s)
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Stir-frying is a great way to cook fresh vegetables. Keep it quick and they will stay nice and crisp, and won’t lose any of their delicious flavour.

Ingredients

Soy Sauce

2 tablespoon(s)

Hoisin Sauce

1 tablespoon(s)

Lime(s)

1 zest(s) of 1, grated

Lime Juice, Fresh

2 tablespoon(s)

Root Ginger

1 inch slice(s), peeled and finely grated

Garlic

2 clove(s), crushed

Chilli, green or red

1½ individual, red, 1 finely chopped and 1/2 sliced, to serve

Vegetable Oil

1 tablespoon(s)

Red onion(s)

1 medium, finely sliced

Pak Choi

250 g, quartered lengthways

Baby corn

100 g, halved lengthways

Mange-tout

100 g

Egg, whole, raw

2 medium, raw, lightly beaten

Medium Noodles

400 g

Coriander, fresh

2 tablespoon(s), finely chopped, plus extra leaves, to serve

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  1. Combine the soy sauce, hoisin sauce, half of the lime juice, the ginger, garlic and chilli in a small bowl and set aside.
  2. Heat the oil in a large wok or frying pan over a medium heat, then add the vegetables and stir-fry for 5 minutes until just tender. Add the sauce mixture and toss to combine.
  3. Make a well in the centre of the vegetable mixture using a spatula. Pour in the eggs and cook for 2 minutes or until set, then roughly break up and stir through the stir-fry.
  4. Add the noodles and stir them through the veg with the remaining lime juice, the lime zest and coriander. Scatter over the chilli slices and extra fresh coriander leaves, then serve with the lime wedges on the side for squeezing over.

You might like

You might like