Soya bean, chilli and ginger stir-fry recipe
This simple stir-fry works equally well as a veggie main or colourful side dish as part of a Chinese feast. Soya beans, pepper and beansprouts are cooked in a spiced garlic and ginger sauce for a fast 20 minute dish.
See method- Serves 2
- 10 mins to prepare and 10 mins to cook
- 364 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- ¼-½ red chilli, finely chopped
- 3cm ginger, peeled and finely chopped
- 3 garlic cloves, crushed
- 2 tbsp cider vinegar
- 2 tbsp sesame oil
- 1 red onion, thinly sliced
- 1 yellow pepper, thinly sliced
- 250g frozen soya beans, defrosted
- 100g bean sprouts
- 1 tbsp honey
- 2 tbsp soy sauce
Each serving contains
- Energy
- 1500kJ 364.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 2.0g
- Sugars
- 16g
of the Reference intake
Carbohydrate 22.5gProtein 21.3gFibre 10.3g
Method
- Put the chilli, ginger, garlic, soy sauce and vinegar in a bowl. Crush with the back of a spoon to infuse the flavours.
- Heat the oil in a wok over a high heat and stir-fry the onion and pepper for a couple of mins. Add the soya beans (defrost by putting in a colander and covering with hot water) and cook for a couple of mins.
- Pour in the chilli and vinegar mixture and toss well.
- Mix in the bean sprouts and honey, adding a dash of water if the vegetables are sticking and fry for 30 seconds. Serve with rice or noodles.
- See more Chinese recipes
