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Mangetout and bean sprouts stir-fry

You can serve this mangetout and bean sprouts stir-fry with rice or noodles as a vegan main dish, or as side-dish in an South-East Asian menu. It’s  easy, tasty and ready within 10 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Chinese, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g mangetout
  • 4 spring onions
  • 1 carrot
  • 2 cloves of garlic
  • 1 small red chilli optional
  • 200 g bean sprouts
  • 2 Tbsp soy sauce
  • 2 Tbsp kejap manis
  • 1 Tbsp ground nut or sunflower oil

Method
 

  1. Slice the mangetout lengthwise into thin strips.
  2. Halve the carrot then cut it into thin strips.
  3. Finely slice the garlic, chilli (if used) and spring onions.
  4. Heat the oil in the wok. Stir-fry the carrot on a high heat for 2 minutes.
  5. Add the mangetout, garlic, chilli and spring onion bits. Stir fry for another 3 minutes. Finally, add the bean sprouts and stir-fry for another 1 minute. Add soy sauce and ketjap manis.
  6. Cook for a minute or so, then serve.