Spray 4 sprays Spray oil into a large pan and gently heat. Add 60 g Shiitake mushrooms, 4 Spring onion (Scallion), 1 Carrot, 1 Red bell pepper, 6 pieces Baby corn, 1 head Pak choi (bok choy), 50 g Mangetout (snow peas), 90 g Beansprouts, 60 g Water chestnuts, 2 Garlic clove and 1 tablespoon Fresh ginger.
Gently cook the vegetables for 5 minutes.
Add 2 tablespoon Hoisin sauce and 2 tablespoon Soy sauce, stir and cook for a further minute.
Notes
You can keep the sauce even more simple by just using soy sauce or hoisin, rather than both. It would save some calories and salt too.
If you have some leftover roast chicken, shred it up and add it to this dish just before serving.
Feel free to change the type of vegetables used here and use what is in season or what you already have to reduce waste.
Don't overcook the vegetables, you want them to still have some bite to them.
For some extra crunch, serve with cashew nuts sprinkled on top.
Make sure to chop all the vegetables up evenly so that they cook at the same rate.
Use a large frying pan or wok to cook these stir fryer veggies so that they can all get nice and crispy.