Soya bean, chilli and ginger stir-fry recipe

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 364 calories / serving
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Soya bean chilli & ginger stir fryHERO

Put the chilli, ginger, garlic, soy sauce and vinegar in a bowl. Crush with the back of a spoon to infuse the flavours.

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.

Pour in the chilli and vinegar mixture and toss well.

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.

  • Ingredients

  • 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
  • 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


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