Very Veggie Vegan Stir Fry
Serves
|
Preparation
|
Cooking
|
Difficulty
|
| 4 | 10 min | 10 min | Easy |
Stir Fry Ingredients
- 450g pack Hokkien or Hokkien Thin noodles
- 2 tbspns vegetable oil
- 1 carrot, thinly sliced
- 1 green capsicum, thinly sliced
- 4 spring onions, sliced
- 3 baby bok choy, washed and leaves separated
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 100g snow peas, sliced
- 90g bean sprouts, washed
- 2 tbspns fresh ginger, grated
- 1/2 cup roasted cashew nuts
Sauce Ingredients
- 1/2 cup vegetable stock
- 2 tbspns vegan oyster sauce
- 2 tbspns soy sauce
- 1 tbspn sesame oil
To Serve (Optional)
- Chopped red chillies
- Fresh chopped coriander
Method
-
Step 1
Combine the stock, vegan oyster sauce, soy sauce and sesame oil, mix well and set aside.
-
Step 2
Prepare the noodles as per pack instructions, gently separate with a fork , drain well and stand aside. Keep warm.
-
Step 3
Heat the vegetable oil in a wok over high heat.
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Step 4
Add the carrot, capsicum, spring onions, cauliflower, broccoli and ginger and stir fry for 2 minutes.
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Step 5
Add the bok choy, bean sprouts, cashews, noodles and sauce and stir fry for 3- 4 minutes until vegetables are cooked and noodles are warmed and coated with the sauce.
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Step 6
Serve immediately. Garnish with chopped chillies and coriander if desired.
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