Easy Vegetable Stir Fry
When you are looking for a quick and nutrient dense lunch, an easy vegetable stir fry can be a delicious and colourful option.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Servings: 4 people
- 4 sprays Low calorie spray oil
- 60 g Shittake mushrooms, sliced
- 4 Spring onions, cut lengthways
- 1 Large carrot, cut in to thin matchsticks
- 1 Red pepper, cut in to thin matchsticks
- 6 pieces Baby corn, cut lengthways
- 1 head Pak choi, sliced lengthways
- 50 g Mangetout
- 90 g Beansprouts
- 60 g Water chestnuts
- 2 Garlic cloves, crushed
- 1 tbsp Ginger, grated
- 2 tbsp Soy sauce
- 2 tbsp Hoisin
Slice all the vegetables thinly, crush the garlic and grate the ginger.
Spray the oil in to a large pan and gently heat. Add in all the ingredients apart from the soy sauce and hoisin.
Gently cook the vegetables for 5 minutes.
Add the hoisin and soy, stir and cook for a further minute.
- You can keep the sauce even more simple by just using soy sauce or hoisin, rather than both. It would save some calories and salt too.
- If you have some leftover roast chicken, shred it up and add it to this dish just before serving.
- Feel free to change the type of vegetables used here and use what is in season or what you already have to reduce waste.
Serving: 1serving | Calories: 82kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Sodium: 518mg | Potassium: 247mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4700IU | Vitamin C: 89.9mg | Calcium: 30mg | Iron: 1.3mg