Chinese Vegetarian Stir-fry

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1 tablespoon rapeseed or groundnut oil
2 spring onions chopped finely
1 garlic clove crushed
2 large flat mushrooms sliced
1/3 pack Quorn pieces or 100g (4oz)
tofu cut into cubes
1/2 red pepper chopped
50g (2oz) sweetcorn
50g (2oz) broccoli florets
1 small tin bamboo shoots
2 tablespoons Hoison or Worcestershire Sauce
2 tablespoon water
pepper to taste
cornflour to thicken
165g (6 1/2oz) cooked rice per person to serve


  1. Cook the rice as per the instructions on the packet
  2. Heat the oil in a non stick pan or wok. Add the chopped onions and garlic and cook for 3-4 minutes until the onion has started to soften
  3. Add the broccoli florets and all of the other ingredients. Mix together well and then add the Worcestershire sauce and the water. Use the cornflour to get the sauce to the desired consistency
  4. Stir-fry for 6-8 minutes until the vegetables are cooked but still crisp
  5. Serve with rice

Total Calories : 341

Fat : 9

Protein : 8

Carbohydrates : 60