• Monique Jephcote


Updated: Apr 23, 2019


- Carrots (5 small)

- Bok Choy (1 bunch)

- Brocolli (10 florets)

- Zucchini (1 whole)

- Mushrooms (handful)

- Can of baby corn

- Bean sprouts (to serve)

- Lime (to serve)

- Asian stir fry noodles (1-2 packets depending on amount cooking for)

- Beef strips (optional)

- Extra virgin olive oil

- Minced garlic - approx. 1 tbsp

- Minced ginger - approx. 1 tbsp

Ingredients for sauce:

- Sodium reduced soy sauce - 1/3 cup and 2 tbsp

- Cornflour - 1 tbsp

- Sesame oil - 1/4 cup


If cooking the stir- fry with meat, place beef/chicken into a large fry pan (or preferably - a WOK) with a drizzle of extra virgin olive oil.

Cut up carrots, broccoli, and zucchini. Place these vegetables, along with the bunch of bok choy, baby corn and mushrooms into the pan/WOK with some minced garlic and minced ginger. Toss to combine.

When vegetables have softened, and meat is cooked through, add the Asian stir fry noodles to the pan and toss everything to combine through. Reduce to a low heat and let simmer.

Meanwhile, make the sauce by adding 1/3 cup & 2 tbsp of the soy sauce, 1/4 cup sesame oil, and 1 tbsp corn starch, to a mason jar or shaker and shake well. Pour the sauce over the stir fry and toss to combine.

Dish up and sprinkle some bean sprouts on top with a squeeze of lime!

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