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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 tsp groundnut or vegetable oil
  • 2 garlic cloves finely chopped
  • 2.5 cm piece fresh ginger finely chopped
  • 1 small green chilli thinly sliced (optional)
  • 200 g beansprouts
  • 200 g green peas
  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 Tbsp rice wine
  • 1 tsp sesame oil
  • Fresh coriander leaves to serve
  • 100 g tempeh or tofu optional, diced

Method
 

  1. Finely chop the garlic and ginger. Thinly slice the chilli if using.
  2. Heat the oil in a wok or large frying pan over high heat.
  3. Add the garlic, ginger, and chilli and stir-fry for about 1 minute until fragrant.
  4. Add the beansprouts and stir-fry for another minute.
  5. Stir in the peas, soy sauce, rice vinegar, and rice wine.
  6. Stir briefly, then cover with a lid and reduce the heat slightly.
  7. Cook for 3–5 minutes, until the peas are tender but still bright.
  8. Drizzle over the sesame oil, turn off the heat, and give everything a final stir.
  9. Serve immediately, topped with diced tempeh or tofu and fresh coriander leaves.
  10. It also works well with prawns or a fried egg added on top.