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Cabbage, tomato and spring onion stir-fry

This simple stir-fry comes with all the sweet, sour, peppery and umami notes that form the basis of classic Chinese cooking. It's perfect for a speedy vegan dinner and what's more, it contains only 163 calories per serving!

Serves 2

Prep Time 8min

Cooking Time 6min

Ingredients

  • 1tbsp rapeseed oil
  • Chunk fresh root ginger, grated
  • 2 spring onions, finely sliced
  • 4 ripe medium tomatoes, cored and sliced into quarters
  • 1 green pepper, deseeded and finely chopped
  • 1/2 chinese cabbage, leaves separated and cut into 2.5cm slices
  • 1tbsp shaoxing rice wine or dry sherry
  • 50ml cold vegetable stock, made with a very low salt stock cube
  • 1tbsp reduced-salt light soy sauce
  • 1tsp clear rice vinegar or cider vinegar
  • 1tsp cornflour blended with 1tbsp cold water

Method

  1. Heat a wok over a high heat until it starts to smoke, then add the oil. Add the ginger and spring onions and stir-fry for a few seconds to release the flavours. Add the tomatoes, pepper and cabbage and toss for 3 min, until the cabbage starts to wilt and the pepper is tender.
  2. Add the rice wine or sherry and the stock. Stir in the soy sauce and vinegar, then stir in the blended cornflour. Simmer for a min or so to thicken the sauce, then serve.

Recipe taken from Stir Crazy by Ching-He Huang (Kyle Books, £19.99) 

Nutrition per serving

Read more on how we calculate nutrition.
163kcal 3.5g 8.3g 0.9g 4.6g 9.3g 0.9g 75mg 14g 1.7mg

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