Green Peas and Beansprout Stir-Fry
This green peas and beansprout stir-fry is a fast, straightforward dish that comes together in minutes. Fresh ginger and garlic give it warmth and depth, while a small amount of soy sauce and sesame oil keeps the flavours balanced rather than heavy. Add a green chilli if you want a bit of heat. Serve it as a light side in an Asian-style meal or as a quick vegetable dish alongside rice or noodles.
Ingredients
Method
- Finely chop the garlic and ginger. Thinly slice the chilli if using.
- Heat the oil in a wok or large frying pan over high heat.
- Add the garlic, ginger, and chilli and stir-fry for about 1 minute until fragrant.
- Add the beansprouts and stir-fry for another minute.
- Stir in the peas, soy sauce, rice vinegar, and rice wine.
- Stir briefly, then cover with a lid and reduce the heat slightly.
- Cook for 3–5 minutes, until the peas are tender but still bright.
- Drizzle over the sesame oil, turn off the heat, and give everything a final stir.
- Serve immediately, topped with diced tempeh or tofu and fresh coriander leaves.
- It also works well with prawns or a fried egg added on top.