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Recipe Spring Vegetable Stir-Fry

Spring Vegetable Stir-Fry

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    25mins

  • Cooking

    15mins

Asian Food Vegetable Dinner Lunch Easy Recipes Less Than 60 mins

What You Will Need

Ingredients

  • 230 g broccoli, florets
  • 110 g carrots, sliced into 1/4-inch thick pieces
  • 110 g squash, yellow, sliced in 1/2-inch thick pieces
  • 110 g mushroom, removed ends and sliced
  • 110 g red bell pepper, seeded, cut julienne
  • 3 Tbsp. cooking oil

Seasoning

  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 3 Tbsp. Lee Kum Kee Hoisin Sauce
  • 1 pinch black pepper, for taste
  • 30 ml water

Made with
Lee Kum Kee products

LKK’s Premium Soy Sauce 500ml

Soy Sauce

LKK’s Premium Soy Sauce (No Preservatives Added)
Hoisin Sauce, 445 ml, Bottle

Hoisin

Hoisin Sauce (Bottle)

How to make it

  1. In a heated pan with oil, stir-fry vegetables for 5 minutes.
  2. Stir in Hoisin Sauce, Premium Soy Sauce and water.
  3. Cook mixture for another five minutes. Mix well and season with black pepper.

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