Vegan cabbage, tomato and spring onion stir-fry

Photographer: Tamin Jones

This simple stir-fry comes with all the sweet, sour, peppery and umami notes that form the basis of classic Chinese cooking. It's a perfect speedy vegan dish for two!

Serves: 2

Time to make: 14 mins

Hands-on time: 8 mins

Ingredients

More weights & measures

1 tablespoon rapeseed oil
chunk fresh root ginger, grated
2 spring onions, finely sliced
4 ripe medium tomatoes, cored and sliced into quarters
1 green capsicum, deseeded and finely chopped
½ Chinese cabbage, leaves separated and cut into 2.5cm slices
1 tablespoon shaoxing rice wine or dry sherry
¼ cup cold vegetable stock, made with a very low salt stock cube (check it’s vegan)
1 tablespoon reduced-salt light soy sauce
1 teaspoon clear rice vinegar or ciderhard ciderX vinegar
1 teaspoon cornflourcornstarchX blended with 1 tablespoon cold water

Instructions

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1 Heat a wok over a high heat until it starts to smoke, then add the oil. Add the ginger and spring onions and stir-fry for a few seconds to release the flavours. Add the tomatoes, capsicum and cabbage and toss for 3 min, until the cabbage starts to wilt and the capsicum is tender.

2 Add the rice wine or sherry and the stock. Stir in the soy sauce and vinegar, then stir in the blended cornflour. Simmer for a min or so to thicken the sauce, then serve.

Serving suggestion

Serve with rice and tofu for a full meal

Nutrition Info (per serve)

Calories 163cal

Kilojoules 682kJ

Protein 3.5g

Total fat 8.3g

–Saturated fat 0.9g

Carbohydrates 14g

–Sugars 9.3g

Dietary fibre 4.6g

Sodium 354mg

Calcium 75mg

Iron 1.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.