Soya bean, chilli and ginger stir-fry

Soya bean, chilli and ginger stir-fry recipe

4 ratings

See method

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 364 calories / serving


  • ¼-½ red chilli, finely chopped
  • 3cm (1¼in) ginger, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 2tbsp cider vinegar
  • 2tbsp sesame oil
  • 1 red onion, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 250g (9oz) frozen soya beans, defrosted
  • 100g (3½oz) bean sprouts
  • 1tbsp honey
  • 2tbsp soy sauce

Each serving contains

  • Energy

  • 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


  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 minutes. Add the soya beans (defrost by putting in a colander and covering with hot water) and cook for a couple of minutes.
  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.

You may also like

Be the first to comment

blog comments powered by Disqus