Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Soya bean, chilli and ginger stir-fry recipe

Soya bean, chilli and ginger stir-fry recipe

16 ratings

This simple stir-fry works equally well as a veggie main or colourful side dish as part of a Chinese feast. Soya beans, pepper and beansprouts are cooked in a spiced garlic and ginger sauce for a fast 20 minute dish. See method

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 364 calories / serving
  • Vegetarian
  • Dairy-free

Ingredients

  • ¼-½ red chilli, finely chopped
  • 3cm ginger, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 2 tbsp cider vinegar
  • 2 tbsp sesame oil
  • 1 red onion, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 250g frozen soya beans, defrosted
  • 100g bean sprouts
  • 1 tbsp honey
  • 2 tbsp soy sauce
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1500kj
    364kcal     18%

  • Fat

    21g 30%

  • Saturates

    3g 14%

  • Sugars

    16g 18%

  • Salt

    2g 34%

of the reference intake
Carbohydrate 22.5g Protein 21.3g Fibre 10.3g

Method

  1. Put the chilli, ginger, garlic, soy sauce and vinegar in a bowl. Crush with the back of a spoon to infuse the flavours.
  2. Heat the oil in a wok over a high heat and stir-fry the onion and pepper for a couple of mins. Add the soya beans (defrost by putting in a colander and covering with hot water) and cook for a couple of mins.
  3. Pour in the chilli and vinegar mixture and toss well.
  4. Mix in the bean sprouts and honey, adding a dash of water if the vegetables are sticking and fry for 30 seconds. Serve with rice or noodles.

See more Chinese recipes 

You may also like

Be the first to comment

Before you comment please read our community guidelines.