Ginger & hoisin harvest stir-fry

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15 min


3 to 4 servings

* PLUS Cooking time: 10 minutes


  • 1 red bell pepper
  • 1 orange bell pepper
  • 1/2 small head green or Savoy cabbage
  • 1 cup snow peas , about 125 g
  • 1-in. piece fresh ginger
  • 3 skinless, boneless chicken breasts
  • 3 tbsp soy sauce
  • 3 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tsp hot chili-garlic sauce
  • 1 tbsp vegetable oil


  • Chop peppers into 1-inch (2.5-cm) pieces. Core cabbage, then slice into thin strips. Remove tips and string from snow peas. Peel and finely chop ginger. Slice chicken into thin strips. In a small bowl, stir soy with hoisin, honey and chili-garlic sauce.
  • Heat oil in a large frying pan or wok over medium-high heat. Add chicken and ginger. Stir frequently until chicken is no longer pink, 3 to 5 minutes. Add peppers and continue to stir-fry 2 minutes. Then add cabbage and sauce. Pan will be quite full, but cabbage wilts as it cooks.
  • Stir often until cabbage is almost tender-crisp, 5 to 8 minutes. Then add snow peas and continue stirring until done as you like. Wonderful over rice or tossed with rice noodles.

Nutrition (per serving)

  • Calories
  • 240,
  • Protein
  • 26.2 g,
  • Carbohydrates
  • 20.7 g,
  • Fat
  • 6 g,
  • Fibre
  • 3.3 g,
  • Sodium
  • 1038 mg.

Stir-fries are a healthy way to load up on veggies and get a dinner on the table the whole family loves. Here, we’ve made delicious use of fall cabbage and peppers.

Hot Tip

Don’t have hot chili-garlic sauce? Finely chop 2 garlic cloves. Add to stir-fry with dashes of Tabasco.