Chinese Stir Fry


For the sauce:

  • 1/4 cup oyster sauce (you can get it vegetarian but this site is called vaguely vegetarian for a reason)
  • 1/4 cup soy sauce
  • 1/4 cup shaoxing wine (or sweet white wine of some description)
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp honey (or brown sugar)
  • 1 tsp chilli flakes (less or more to taste)
  • 1 tsp sichuan peppercorns (less or more to taste)

For the rest:

  • Big glug of peanut oil (or normal vegetable oil if you are bougie on a budget)
  • Handful of long stem broccoli
  • Handful of snow peas
  • 1 red pepper – sliced
  • 1 red onion – sliced
  • 1 carrot – sliced
  • 2 tbsp cornflour
  • Medium noodles


  1. Put all the sauce ingredients into a jar and give it a good shake up before you start
  2. Heat up an obnoxiously large wok and add the oil before throwing in the remaining vegetables
  3. Cook them until they are just starting to soften up but still have plenty of crunch – this will be about 5 minutes
  4. Dust the veges in the cornflour and throw them around to get coated
  5. Drop in the noodles and the sauce and keep mixing it together as it heats up – for most packet noodles this will only be a few minutes
  6. Serve and show off how cultured you are by using chopsticks
  7. Take photos and tag @vaguelyvegetarian on Instagram
  8. Bask in social media glory

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