Sizzles up crisp glazed vegetables in this quick and delicious stir-fry recipe.


  • 2 tablespoons nut oil

  • 2 cloves garlic

  • 1 Tablespoon fresh ginger

  • 50g of chopped carrot strips

  • 50g Chinese mushrooms

  • 80g broccoli

  • 100g Chinese white cabbage (Chinese leaf)

  • 80g bean sprouts

  • 4 spring onions

  • 80g vegetarian mock fish cakes or tofu

  • 2 tsbp light soy sauce

  • 2 tbsp oyster sauce

  • 2 tbsp rice vinegar

  • 2 tbsp sesame oil

  • 200ml vegetable stock

  • 2 tbsp corn flour


  • 1.

    Stir-fry all ingredients in a very hot wok for 4 minutes. Serve alone or with boiled rice.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1050kj
  • Fat Total 71g
  • Saturated Fat 9g
  • Protein 29g
  • Carbohydrate 87g
  • Sugar 12g
  • Sodium 1783mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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