Stir Fry Chinese Vegetables

As boring as it may sound, one of my favourite Chinese dishes is a simple vegetable stir fry, with either rice or noodles. I love the zingy flavours too of black bean sauce and sweet chilli, but sometimes I just crave something simple and wholesome.

The vegetables in the recipe are just a guide. You can tailor it to your own taste or what you have in. The cabbage can easily be swapped for beansprouts, and the courgette for baby sweetcorn or mange tout. As long as you end up with around 600g worth of prepped veg you won't go too far wrong! If you're feeling spicy, a few sliced fresh chillies or some garlic and ginger works a treat too.

This recipe serves 2 as a side dish, or if you add 2 portions of rice noodles, you get a nice simple chow mein kind of dish


3 large spring onions, trimmed, and sliced diagonally

2 cloves of garlic, peeled and crushed

1/4 of any coloured pepper, sliced

150g mushrooms, quartered

150g white cabbage, finely sliced

1 small carrot, peeled and very thinly sliced lengthways

1 small courgette, sliced very thinly lengthways

1/2 tbsp vegetable oil

190 ml vegetable stock

1/2 tbsp cornflour

1 tbsp light soy sauce

Good pinch of Chinese 5 spice

Good grind of fresh black pepper


In a small jug, mix the stock, soy sauce, 5 spice and cornflour together

Heat the oil in a wok or large pan and add all the vegetables. Cook on a medium high heat, stirring constantly for 4-5 minutes. Add the stock mix and bring up to the bubble, stirring well still

And there it is, done. Serve as a side dish or as a chowmein with noodles



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