• Serves 6
  • Prep Time 10
  • Cook Time 15
  • Difficulty Easy
  • 1 pack Vegie Delights™ Vegie Hot Dogs
  • 3 spring onions, very finely chopped
  • 1/2 tbs sesame oil
  • 2 tsp ginger, minced or finely grated
  • 1 medium carrot, quartered and finely sliced
  • 2 stalks of celery, halved and finely sliced
  • 1/2 - 1 cup of mixed vegetables (you can use frozen corn, sliced mushrooms, green beans, spinach, Bok choy. A great way to use up fridge leftovers)
  • 3 tbs salt reduced soy sauce
  • 2 tbs hoisin sauce
  • Juice from half a lime (plus extra wedges to garnish)
  • 10-12 leaves of iceberg or baby cos lettuce
  • 1/2 cup fresh coriander leaves, chopped
  1. Mash Vegie Hot Dogs into small pieces with a fork.
  2. Heat oil in a fry pan over medium heat. Add the ginger and fry for a minute before adding the spring onions and mashed Hot Dogs.
  3. Increase the heat so that ingredients cook quickly and start to caramelise. Keep stirring and add the vegetables.
  4. Add the soy and hoisin sauces and stir through as the vegetables cook and soften. If you have used vegetables that take a little longer to cook you may want to add 1 tbs of water and cover the frypan with a lid for a couple of minutes. This helps the veggies to steam and cook quicker.
  5. Take the mixture off the heat and squeeze over the lime juice and top with coriander leaves and sliced fresh chili if you enjoy. Serve the stir-fried mix in lettuce cups with extra lime and toppings as you desire.

You can easily turn this recipe into fried rice too! Instead of serving with lettuce cups, add 1-2 cups of cooked white or brown rice and fold through at the end of your cooking. Add a beaten egg, cook and stir through and finish with 2 tbs black sesame seeds.

Per serve
Energy (kJ)
- Energy (Cal)
Protein (g)
Fat (g)
- Saturated Fat (g)
Carbohydrate (g)
- Sugars (g)
Dietary Fibre (g)
Sodium (mg)
Potassium (mg)
Iron (mg)
Calcium (mg)

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