Chinese vegetable stir-fry
6
Points®
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
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
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
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.
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