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Vegetable Stir-Fry

Vegetable Stir-Fry

By: Naomi Sherman

Packed full of delicious flavours and textures, this stir-fry is a quick and easy meat-free meal on those busy nights. Made with a few fresh veggies from the supermarket and pantry items, it’s a great addition to the menu roster.



Prep time

Cook time



  • ¼ cup coconut aminos or soy sauce
  • ½ tsp sesame oil
  • ¼ cup honey
  • 1½ tbsp Chinese cooking wine
  • 2 tbsp sweet chilli sauce
  • ¾ cup vegetable stock
  • 3 tsp cornflour
  • 2 bunches broccolini
  • 125g snow peas, thinly sliced
  • 1 red capsicum, sliced
  • 1 red onion, cut into wedges
  • 2 tbsp light-flavoured oil
  • 225g tin water chestnuts, drained
  • 400g tin baby corn spears, drained
  • 440g packet hokkien noodles


  • Place sauce ingredients into a jug or bowl and whisk to combine.
  • Heat olive oil to very hot in a frying pan or wok.
  • Toss the broccolini and keep it moving. Cook for 2 mins, stirring the whole time.
  • Add the snow peas, capsicum and red onion. Cook, stirring, until the vegetables start to soften. If they are starting to burn, you can add a couple of tbsp of water to the pan to steam fry.
  • Once the vegetables are softening, add the water chestnuts and baby corn spears and turn the heat down to medium-low.
  • Whisk the sauce ingredients 1 more time and then tip into the pan
  • Cook, stirring through, until the sauce starts to thicken, then add the hokkien noodles and toss through.
  • Cook for a few mins to allow the noodles to warm through, then serve immediately. Enjoy.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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