Mushroom Celery & Bak Choi Stir Fry with Sprouts and Chilli Ginger Dressing on Udon Noodles

by Julie Gibbons on March 1, 2011

Mushroom Celery Bak Choi Stir Fry with Chilli Ginger Dressing on Udon Noodles

Stir Fries = one of my least favourite dinners. But when you have a vegetable drawer with bak choi, mushrooms, celery and sprouts, there’s nothing else for it! And besides, the boys do enjoy it.

This idea does count on my home made chilli jam for a sticky, sweet kick but other than that there’s really no effort required and given the jam was made ages ago, it doesn’t really count. You could, of course, substitute it with a ready made sweet chilli sauce.

I make this all together in one wok, but the teenager won’t eat stir fried veg – for him it really does have to be raw, so he gets a side serving of raw celery and sprouts and I stir fry some Quorn fillets for him unless I have some Tofu in the fridge.

serves 3

1 organic onion, sliced into wedges
3 sticks organic celery
150g organic mushrooms, sliced
1 organic bak choi, washed and sliced
75g mixed sprouted seeds
2 Quorn fillets
Sunflower oil
1 inch fresh root ginger, cut into fine straws
4 tablespoons chilli jam
3 tablespoons Tamari soy sauce
1/2 teaspoon Chinese 5 Spice powder
3 sheafs organic Udon noodles

  1. Defrost the Quorn fillets, if using, a couple of hours beforehand.
  2. Fill up a large pan with water and bring to the boil.
  3. Fry onions, ginger, celery and mushrooms quickly with the chilli jam, soy sauce & spices.
  4. Add Quorn fillets, keep stirring.
  5. Boil noodles according to the packet.
  6. Just before serving add the bak choi and sprouts to the vegetable mix.
  7. Serve on the noodles.

Previous post:

Next post: