Stir fry is one of those quick throw together meals, you can add any vegetables you like and then it is a case of adding rice or noodles either as a side dish or tossed in with the vegetables.
You can add meat or Quorn products to this dish too if you wish, wild mushrooms, mangetout, beansprouts, beanshoots, sugar snap peas and many more vegetables can be added too. Stir fries are great for adding in what ever you like.
Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
- A good sized wok.
Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.
Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.
Please note some posts contain affiliate links, you can find out what that means here.
- 1 large onion, sliced
- 10 radishes, sliced
- Baby sweetcorn, sliced lengthways
- Large handful of kale or sliced cabbage
- 2 large carrots, cut into matchsticks
- 1 tin chickpeas, drained and dried
- 1 teaspoon sweetener
- 1 teaspoon Chinese 5 spice
- 1 red bell pepper, seeds removed and diced
- 1 green bell pepper, seeds removed and diced
- Handful french green beans, topped and tailed and diced
- Half head broccoli, diced
- 6 tablespoons Lee Kum Kee hoisin sauce (available in Tesco)
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon finely diced fresh ginger
- 1 clove garlic, crushed
- Pre heat the oven to 200°C fan.
- Toss the chickpeas in the sweetener and Chinese 5 spice and roast for 20 – 25 minutes or until crisp and golden.
- Meanwhile in a hot wok stir fry the vegetables with the garlic and ginger until cooked to your liking.
- Stir in the dark soy sauce, light soy sauce and hoisin sauce and stir fry until all the liquid has evaporated, ensuring all the vegetables are well coated in the delicious sauce.
- Before serving stir through the roasted chickpeas and serve along side some noodles or rice, we like wild red rice with this dish.