"- 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
- Mash Vegie Hot Dogs into small pieces with a fork.
- 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.
- Increase the heat so that ingredients cook quickly and start to caramelise. Keep stirring and add the vegetables.
- 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.
- 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)
630
- Energy (Cal)
151
Protein (g)
11
Fat (g)
6
- Saturated Fat (g)
1
Carbohydrate (g)
12
- Sugars (g)
6
Dietary Fibre (g)
2.9
Sodium (mg)
846
Potassium (mg)
326
Iron (mg)
2.8
Calcium (mg)
47
