A bowl of easy vegetable stir fry, topped with mangetout and chilli
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4.96 from 25 votes

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
Course: Lunch
Cuisine: Chinese
Keyword: chinese recipe, chinese takeout, stir-fry recipe, takeaway alternative
Servings: 4 people
Calories: 82kcal
Author: Dannii


  • 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