A delicious vegetable stir-fry

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Serves: 4

By OverMyDeadBody



  • 1/2 knobs ginger finely grated

  • 2 tsp sesame oil

  • 1 tbsp water

  • 225g pak choi or spinach

  • 2 tsp reduced salt soya sauce

  • 1.5 tbsp groundnut oil or vegetable oil

  • 4 cloves garlic crushed

  • 225g asparagus (or French beans if out of season)

  • 225g carrot

  • 4 spring onions chopped

  • 1 tbsp chinese rice wine (or dry sherry)

  • 225g chinese leaves (Peking cabbage)

  • 1 handful roasted cashews

  • 1 red chilli chopped (optional)


  1. Chop the greens into thin strips.
  2. Cut the asparagus into diagonal strips and the carrots into thin diagonal strips.
  3. Heat a wok on a high heat and add the oil. When it starts to smoke add the spring onions, garlic, ginger, chilli (if using) and stir-fry for one minute.
  4. Then add the carrots and asparagus and stir-fry for 1 minute. Add the water and soy sauce and cook over a high heat for two minutes.
  5. Add the Chinese leaves and greens and the honey, the rice wine and the cashew nuts and stir-fry for 3 minutes or until the greens are thoroughly wilted.
  6. Add the sesame oil and serve immediately with rice or noodles.

Handy Hint

Great as an accompaniment to a chicken or beef stir fry.

Additional Information

  • stirfry

  • Can Freeze

  • Kids can help

  • chinese

  • spinach

  • carrot

  • asparagus

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Egg Free

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