top of page

Hoisin Veggie Stir-Fry

Treviso and Rainbow Chard Sauté


Red Bell Peppers, cut in chunks (2 pc)

Yellow Bell Peppers, cut in chunks (2 pc)

Water Chestnuts, halved (1 cup)

Green Zucchini, cut in wedges ( 2 pc)

Mushrooms, chopped (1 cup)

Broccoli, florets (1 cup)

Brinjal Long, cut in wedges (1 pc)

Onion, chopped (1 pc)

Garlic, cut (4 cloves)

Ginger, grated (1 tbsp)

Olive Oil (2 tbsp)

Hoisin Sauce

Sesame Seeds, for garnish

Salt, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat the olive oil in a skillet over high heat, first add the onions, bell peppers and mushrooms and cook for 2-3 minutes. Next add the garlic, ginger, brinjal and zucchini and cook for a further 2 minutes. Then add the water chestnuts and broccoli and cook. Ensure to keep checking the veggies stay slightly firm.

  2. Add in the hoisin sauce and stir through and heat till veggies are evenly coated and add salt to taste. Once cooked through, remove from skillet and put in a serving bowl.

  3. Sprinkle and toss with sesame seeds and serve!

Order your Tall Tree organic produce by email, phone or here.

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • White Facebook Icon
  • White Instagram Icon
bottom of page