Hot & Sour Vegetable Stir-fry

This recipe works in combination with: Spinach & Feta Tarts, Vegetable Korma. This recipe features in these meal plans: East & West, Veggie Treats.

Stir-fried pak choi, mangetout, baby corn, oyster mushrooms, red onion and egg noodles in a hot and sour sauce.


  • 150g of mangetout, cut in half diagonally
  • 1 large red onion (approx 210g), sliced
  • 125g of oyster mushrooms, sliced
  • 175g of baby corn, cut in half diagonally
  • 200g of pak choi
  • 1 tbsp sesame seeds
  • 300g of medium dried egg noodles
  • 2 tbsp rice vinegar
  • 1 fresh green chilli, deseeded and chopped
  • 2 tsp fresh ginger, grated
  • 3 tbsp vegetable oil
  • 4 tsp sesame oil
  • 1 clove of garlic, finely sliced
  • 2 tbsp light soy sauce
  • 2 tsp cornflour
  • 2 tsp white caster sugar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 10 mins
  • Price per person: £1.95
  • Store cupboard: Cook's
  • Calories per serving: 446
  • 5-a-day per serving: 2.4
  • Print Recipe
Hot & Sour Stir-fry photo

934 cooks think so


  1. To make the sauce, mix together the soy sauce, rice vinegar, sesame oil, sugar, ginger and a pinch of salt. Blend the cornflour with 1 tbsp water to form a smooth paste and mix into the sauce.
  2. To prepare the pak choi, cut the stalks from the leaves and finely slice, and then slice the leaves into quarters.
  3. Cook the noodles according to the packet instructions. Drain well and set aside.
  4. Meanwhile, heat the vegetable oil in a wok or large frying pan over a high heat and fry the onion and sliced pak choi stalks for 2 minutes. Add the chilli, garlic, mushrooms, baby corn and mangetout and fry for a further 2 minutes, or until tender.
  5. Add the sauce, noodles and pak choi leaves, stir well, and cook until the leaves have wilted and the noodles and sauce are piping hot.
  6. Season to taste with salt and pepper and serve scattered with the sesame seeds.

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