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Photo of Rainbow vegetable stir-fry by WW

Rainbow vegetable stir-fry

10
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Sunshine in a bowl! Brightly coloured crunchy veg, wok-fried with a Mongolian-inspired sauce, is the perfect warm-weather vegan stir-fry.

Ingredients

Soy Sauce

60 ml

Sweet Chilli Sauce

2 tablespoon(s)

Sriracha sauce

30 ml

Mirin

2 tablespoon(s)

Cornflour

½ tablespoon(s), level

Vegetable Oil

2 teaspoon(s)

Radish

100 g, trimmed and quartered

Red pepper

1 medium, deseeded and thinly sliced

Mange-tout

100 g

Baby corn

100 g, halved lengthways

Pak Choi

100 g, chopped

Garlic

2 clove(s), crushed

Root Ginger

1 inch slice(s), grated

Brown rice, microwaveable

2 pouch(es)

Spring Onions

2 medium, trimmed, thinly sliced

Coriander, fresh

1 teaspoon(s), leaves, to serve

Instructions

  1. In a small bowl, whisk together the soy, sweet chilli and sriracha sauces with the mirin and 60ml cold water. Put the cornflour in a separate small bowl and stir in enough of the sauce mixture to form a smooth paste. Mix the paste back into the remaining sauce mixture, then set aside.
  2. Heat the oil in a large nonstick wok or frying pan set over a high heat. Stir-fry the vegetables for 3-4 minutes until just tender, then add the garlic and ginger and cook for another minute. Pour in the sauce mixture and stir fry for 1-2 minutes until the sauce has thickened and all the vegetables are coated.
  3. Microwave the rice to pack instructions and serve with the stir-fry garnished with the spring onions and coriander.

Notes

Use shredded cabbage instead of pak choi, if you prefer.

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