Ingredients
- 2 red onions, cut into quarters
- 250g chestnut mushrooms, cut into quarters
- 200g baby corn, cut into bite size pieces
- 200g fine beans, cut in half
- 200g broccolini, cut into bite size pieces
- 1 red pepper, sliced
- 2 carrots, cut into thin strips
- 5 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons vegan hoisin sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon cornflour
- 220ml water
- sea salt
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare and chop all your vegetables.
- In a small bowl add the grated fresh ginger, minced garlic, dark and light soy sauce, vegan hoisin sauce, white wine vinegar, honey, sesame oil, cornflour and water. Whisk to combine and set aside.
- Heat the extra virgin olive oil in a wok over medium-high heat.
- Add the carrots and onions and sauté for a couple of minutes.
- Stir in the red pepper and mushrooms and sauté for about 5 minutes.
- Add the broccolini, baby corn and fine beans and cook for another 5 minutes, stirring occasionally.
- Season with sea salt to taste.
- Pour in the sauce, stirring well to combine and let it simmer for 5 minutes, allowing the sauce to thicken. Be careful not to overcook the vegetables to keep them crisp and vibrant.
- Serve the stir-fry with a side of fluffy white rice.
To watch the recipe reel click here.
Enjoy!
