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Vegetarian stir-fry

Serves: 4
Prep: 15
Cook: 8

    A subtle combination of sweet and spicy ingredients brings a unique flavour to this easy stir-fry. High in iron and fibre, it’s nutritious and great for a quick meal or entertaining friends.


    • 450g instant brown rice
    • 1 tbs peanut oil
    • 1 red onion, cut into thin wedges
    • 200g small cup mushrooms, sliced
    • 150g oyster mushrooms
    • 2 garlic cloves, finely chopped
    • 2 bunches baby choy sum, stems chopped, leaves separated
    • 100g sugar snap peas
    • ¼ cup vegetable stock, salt reduced
    • 1 tsp ginger, finely grated
    • 1 tbs tamari
    • ⅓ cup roasted cashews, unsalted
    • 1 medium chilli, deseeded, thinly sliced (optional)


    1. Cook brown rice following packet directions.
    2. Meanwhile, heat oil in a wok until hot. Add onion. Stir-fry for 2 minutes until just tender. Add mushrooms and garlic. Stir-fry for 2 minutes. Add choy sum stems. Stir-fry for 1 minute.
    3. Add choy sum leaves, sugar snap peas, stock and ginger. Toss until combined. Cover and cook for 1 minute. Toss through tamari, cashews and chilli. Serve with brown

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