Green Vegetable Stir-Fry

Nuvita Biscuits

Try this quick stir-fry, packed full of vitamin-rich vegetables and extremely low in fat. It’s ready in just 25 minutes and, with a hint of Thai flavour, it’s also delicious, making healthy eating a whole lot more enjoyable.


  • 2tbsp peanut oil
  • 1 long red chilli, sliced
  • 1 clove garlic, chopped
  • 1tsp grated fresh ginger
  • 200g (6½oz) mange tout of sugar snap peas, trimmed
  • ½ cup peas, thawed if frozen
  • 2-3 heads broccoli, cut into florets
  • 1 bok choy, trimmed and cut into thin wedges
  • 3 spring onions, sliced
  • The juice of 1 lime
  • 1-2tbsp Thai fish sauce
  • 1tbsp soy sauce
  • ¼ cup coriander leaves, to serve


  1. Heat a large wok over a high heat. When the wok is very hot, add the oil, then the chilli, garlic and ginger, and stir-fry for about 30 minutes. Add the mange tout and peas, and stir for 2-3 minutes, or until just tender. Remove from the pan with a slotted spoon and set aside.
  2. Add extra oil if needed, then add the broccoli, bok choy and spring onions. Cook over a high heat, stirring continuously for 4-5 minutes, or until soft and slightly coloured.
  3. Return the mange tout and peas to the wok and stir until heated through. Add the lime juice, Thai fish sauce and soy sauce and fry until everything is hot.
  4. Season to taste. Remember the soy sauce is salty. Remove from the heat and stir through the coriander leaves.


Recipe Comments

  1. posted by timq3dimensionscom on Feb 5, 2013

    Hi, I’m 13.
    I’ve been a vegetarian since I was 5, shocking, yes I know but I’m glad I made that decision :’P
    I’ve been given a project to chose a country with friends and make a 3 course meal for that country.
    We are doing China and I am making Vegetable Rice Pancakes and then a Chinese Vegetarian Stir-Fry.
    I am not sure what to put in the stir fry, help?!

  2. posted by Xedo on Feb 5, 2013

    Ok. So I’m having vegetable stir fry tonight with rice. All fresh ingredients:

    Shredded carrots
    snow peas
    Bell peppers (red, yellow, green, orange)

    Should I stir fry the mushrooms, shredded carrots, and snow peas last? I’m cooking rice in my rice cooker. So I’ll cook the rice first. I’m using light olive oil for my stir fry oil and teriyaki stir-fry sauce.
    I’ve also added chopped celery.
    Thanks Moo and everybody. :)

  3. posted by mendhak on Mar 22, 2013

    I am 13 and I’m just learning to cook. I can do basic things like noodles & stir fry but Im going for something a little more complex. Any suggestions?

  4. posted by Thomas A on Mar 25, 2013

    I have this foil pouch with green curry in it. its already got all the curry ingedients all ready to go – coconut milk, curry paste, peppers, all that stuff…

    but i have a bunch of vegetables and tofu i’m going to put into the curry. should i stir fry those vegetables and tofu BEFORE i add the curry? or should I just cook them IN the curry by heating the curry?

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