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Beijing Veggie Stir Fry

Beijing Veggie Stir Fry

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    15mins

Less Than 30 mins Vegetable Appetizer Breakfast Dessert Dinner Lunch Salad Asian Food Chinese Food Fusion Healthy Vegetarian

What You Will Need

Ingredients

  • Root ginger 1tsp [finely chopped]
  • 5 cloves garlic [finely chopped]
  • 1 red chilli [finely sliced]
  • ½ red capsicum [roughly chopped]
  • ½ yellow capsicum [roughly chopped]
  • 1 onion [roughly chopped]
  • 50g baby corn [roughly chopped]
  • 50g button mushrooms [cut into bitesize pieces]
  • 100ml hot vegetable stock
  • 1 tbsp corn flour mixed with 2 tablespoons of water
  • 50g pak choi [roughly chopped]

Seasoning

  • 1 tbsp Sesame Oil

Sauce Mix

  • Chili Sauce 1 tbsp
  • Lee Kum Kee Hoisin Sauce 1 tbsp
  • Vegetable stock 2 tbsp
  • Honey ½ tbsp
  • Salt 1tsp

Dressing

  • White sesame seeds [toasted] 1 tsp

Made with
Lee Kum Kee products

HOISIN SAUCE

Hoisin Sauce

HOISIN SAUCE

How to make it

  1. Make the Beijing sauce by mixing together the Chili Sauce, , Lee Kum Kee Hoisin Sauce, Salt, veggie stock and honey in a bowl.
     
  2. Make the Veggie Stir Fry by heating a wok on high and add Sesame Oil.
     
  3. Stir in the ginger, garlic and chili and stir fry for 30 seconds.
     
  4. Add the capsicums, onions, baby corn and button mushrooms. Stir well and toss together for 2 minutes. Add the Beijing Sauce, hot vegetable stock and corn flour mixture.
     
  5. Stir well and allow to heat through for 2 minutes, until the sauce has thickened.
     
  6. Add the pak choi and mix well. Allow to cook through for 1 minute before turning off the heat. Serve sprinkled with toasted sesame seeds.