Recipe courtesy of Lee Kum Kee

Vegan stir fry

Vegan stir fry


  • 1 cucumber, deseeded and cut into 4cm batons
  • 1 red pepper, cut into chunky slices
  • 4 shiitake mushrooms, soaked in hot water and sliced
  • 2 tbsp. toasted pine nuts
  • 1 tbsp. vegetable oil
  • ¼ tsp salt
  • 40g baby corn (optional)

Sauce Mix:

  • 1 tbsp. Lee Kum Kee Premium Light Soy Sauce
  • 1 tbsp. Lee Kum Kee Chilli Garlic Sauce


1. Mix the cucumber and salt together in a bowl, then set aside for 10 minutes. Rinse thoroughly with water then pat the batons dry with a kitchen towel.

2. Heat the vegetable oil in a wok over a medium-high heat. Add the vegetables and stir-fry for 3 minutes. Add the sauce mix and 1 tbsp. of water. Stir-fry for a further minute.

3. Stir through the pine nuts for extra crunch before serving.

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