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Soya bean, chilli and ginger stir-fry recipe

Soya bean, chilli and ginger stir-fry recipe

14 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


  • 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

  • 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 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 

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