Photo of Chinese vegetable stir-fry by WW

Chinese vegetable stir-fry

Points® value
Total Time
30 min
20 min
10 min
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.


Soy Sauce

2 tablespoon(s)

Hoisin Sauce

1 tablespoon(s)


1 zest(s) of 1, grated

Lime Juice, Fresh

2 tablespoon(s)

Root Ginger

1 inch slice(s), peeled and finely grated


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

1 medium, finely sliced

Pak Choi

250 g, quartered lengthways

Baby corn

100 g, halved lengthways


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


1 medium, cut into wedges, to serve


  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.