Taste Explosion: Wok No Meat?

Kwoklyn Wan, professional chef, restaurateur, a regular on radio and television and friend of Gravitas recently launched his Veggie Chinese Takeaway Cookbook, Wok, No Meat? Due to the popularity of the recipes in the spring edition, Kwok has kindly provided two more for our readers to recreate at home.



Chunky vegetables stir-fried in a rich, sticky sweet, aromatic sauce, with a hint of chilli and served with creamy cashew nuts; it’s no wonder that, once tried, this dish is cooked time and time again. Everything happens in your wok so washing up is a doddle afterwards too.


1 Tbsp groundnut oil

4 garlic cloves, finely chopped

1 tsp grated fresh ginger

1 onion, diced

1 carrot, diced

30g (¼ cup) canned water chestnuts, drained

3 baby corn cobs, halved lengthways

35g (¼ cup) canned straw mushrooms, drained

60g (1 cup) button mushrooms, cut into bite-sized pieces

30g (¼ cup) canned bamboo shoots, drained

1 Tbsp rice vinegar

1 Tbsp soy sauce

½ cup Hoisin Sauce

½ tsp dried chilli flakes

1 Tbsp cornflour mixed with 2 Tbsp water

1 tsp sesame oil

30g (¼ cup) unsalted roasted cashew nuts


Place a wok over a medium-high heat. When hot, add the oil, garlic and ginger and fry until fragrant, about 15 seconds. Add the onion and carrot and fry for 2 minutes, then add the water chestnuts, baby corn, straw mushrooms, button mushrooms and bamboo shoots and stir-fry for a further 2 minutes. Turn the heat down to medium, add the rice vinegar, soy sauce, Hoisin Sauce and chilli flakes and stir-fry for a further 2–3 minutes.

Gradually add the cornflour mixture, stirring constantly to thicken the sauce. Remove from the heat, add the sesame oil and cashew nuts and mix well. Transfer to a serving dish and tuck in.

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