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Soya bean, chilli and ginger stir-fry recipe
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16 ratings
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
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
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1500kj
364kcal
18%
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Fat
21g
30%
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Saturates
3g
14%
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Sugars
16g
18%
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Salt
2g
34%
of the reference intake
Carbohydrate 22.5g
Protein 21.3g
Fibre 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