vegetarian wok stir fry

Chinese Stir Fried Mixed Vegetables Recipe

By the wlr team

Serve these low calorie stir fried vegetables with rice and a protein of your choice for a great well rounded meal. Switch it up and stir fry them with some noodles. Remember if you want to keep this recipe vegetarian, skip the oyster sauce and enjoy.


  • Recipe makes: 4 servings
  • Prep time:
    5 mins
  • Cook time: 12 mins
  • Calories: 79
    per serving


  • 100g broccoli
  • 100g mushrooms
  • 100g carrots
  • 100g spring onion
  • 100g baby corn
  • 14ml corn oil
  • 100g mange tout
  • 100g tinned bamboo shoots
  • 1 tbsp medium sherry
  • 1 tbsp soy sauce
  • 15g oyster sauce
  • 2g white sugar
  • 1g pepper


  1. Slice the broccoli and mushrooms and peel then slice the carrots and onions.
  2. Stir fry the onion, broccoli, baby corn and carrots in the oil for 5 minutes.
  3. Add the mushrooms and mange tout and continue stir frying for another 5 minutes.
  4. Add the bamboo shoots, sherry, soy sauce, oyster sauce, sugar and black pepper and stir fry for a further 2 minutes.

Serve with boiled rice.

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Nutrition information per serving
Calories (kcal)79
Carbohydrate (g)6.4
Fat (g)4.0
Protein (g)3.8
Fibre (g)2.3
Alcohol (g)0.5
Fruit & Veg2.2

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