Thai-Style Stir Fry Vegetables

This is a very wholesome recipe with nice Thai freshness coming from the ginger, lemongrass and lime. The roasted chickpeas add a nice bite while the dressing is sweet and zingy!

30 mins
Serves 4

9. Serve with sesame seeds spring onion and coriander on top


    • 2 red onions (slice finely)
    • 3 cloves of garlic (chop very small)
    • 1.5 inch cube of fresh ginger (chop small)
    • 2 sticks of lemongrass (is very fibrous so use sharp knife and chop into tiny pieces)
    • 1/2 a small pineapple diced
    • 200g (2 cups) of sugar snap peas
    • 110g (1 cup) of bean sprouts
    • 2 medium carrots sliced
    • 1 small pack of baby sweetcorn chopped
    • 1 small red chilli finely chopped
    • 1 can of chickpeas
    • 4 spring onions finely chopped
    • 4 tbsp of sesame seeds


    • Juice of 2 limes
    • 6 tbsp of Braggs / soy / tamari sauce
    • 2 tbsp rice wine vinegar
    • 3 tbsp of honey or agave syrup
    • 2 pinches of salt


  1. Preheat oven to 180C (350F, Gas Mark 4).
  2. Drain and rinse chickpeas and place on a non stick baking tray. Roast in the oven for 20 minutes.
  3. Meanwhile gather and dice your veggies and pineapple.
  4. Place chili, red onion and garlic in to a wok and saute for 3-5 minutes with a little water.
  5. Add in lemongrass and cook for a further two minutes before tossing in beansprouts, sugar snaps, sweet corn and carrot.
  6. Whisk together your dressing and add it to the wok along with the pineapple.
  7. Leave to heat through for 5 minutes stirring as it cooks over a medium to high heat.
  8. Serve sprinkled with sesame seeds, spring onions and roasted chickpeas along with a little fresh coriander.
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