48min 4 ppl
Vegan Thai Mixed Vegetable Stir-Fry
24 minutes
4 people
Medium31–60 min or 7–12 steps
24 min · 7 steps
Medium: 31–60 min or 7–12 steps
200 kcalper person
Protein 11g
Carbs 14g
Fats 12g
About this dish
Chinese broccoli, carrots, sugar snap peas and mushrooms are stir-fried with tofu puffs in a glossy vegan oyster sauce glaze, finished with beansprouts. A hearty, fully vegan take on the classic.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Chinese broccolicut into 5cm lengths200 g
- Carrotspeeled and thinly sliced on the diagonal150 g
- Sugar Snap Peastrimmed150 g
- Chestnut mushroomssliced150 g
- Beansprouts100 g
- Garlic clovesfinely chopped4
Plant Proteins
- Fried tofu puffshalved200 g
Dried Goods
- Sugar1 tsp
- Water2 tbsp
Oils & Condiments
- Vegetarian oyster sauce3 tbsp
- Light soy sauce1 tbsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Cut the Chinese broccoli into 5cm lengths, thinly slice the carrots on the diagonal, trim the sugar snap peas and slice the mushrooms.
Approx. 8 minutes
2
Finely chop the garlic.
Approx. 2 minutes
3
In a small bowl, stir together the vegetarian oyster sauce, light soy sauce, sugar and water.
Approx. 2 minutes
4
Heat the vegetable oil in a wok over high heat until shimmering, then add the garlic and stir-fry for 30 seconds until fragrant.
Approx. 2 minutes
5
Add the carrots and stir-fry for 2 minutes, then add the Chinese broccoli, sugar snap peas and mushrooms and stir-fry for 3 minutes until the broccoli stalks are just tender-crisp.
Approx. 5 minutes
6
Add the beansprouts, tofu puffs and the sauce mixture, and toss for 3 minutes until everything is coated, glossy and warmed through.
Approx. 3 minutes
7
Transfer to a serving plate.
Approx. 2 minutes
