Vegetable Stir-Fry

Nancy Lam serves this healthy lunch dish of crisp vegetables and nuts with a savoury sauce and a drizzle of honey
By Nancy Lam
Vegetable Stir-Fry
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 1 large carrot, cut into bite-sized pieces
  • 100 g long beans, broken
  • 100 g water chestnuts, thinly sliced
  • 1 red pepper, cut into bite-sized pieces
  • 100 g mushrooms, cut into bite-sized pieces
  • 200 g pak choi, washed
  • 100 g bean sprouts
  • 2 tbsp soy sauce
  • 1 tbsp white wine
  • 2 tbsp clear honey
  • 1 tbsp oil
  • nuts, (optional)
  • sesame seeds
  • spring onions, to garnish

Method

1. Heat the oil in a wok or frying pan over a high heat and stir-fry the carrots, long beans, water chestnuts and pepper for 4-5 minutes.

2. Add the mushrooms and pak choi, stir in the bean sprouts, soy sauce and wine.

3. Transfer to a plate and garnish with nuts, sesame seeds and spring onion. Drizzle with honey and serve.

Rate This Recipe

1
2
3
4
5