Finished stir-fried sugar snaps for dinner.
A Nyonya in UK, Dinner, Healthy, Lunch, Recipes

Easy Stir-fried Sugar Snaps – a One Pot-Meal

Easy stir-fried sugar snaps is a one-pot meal.

We all lead busy lives and sometimes, cooking is the last thing we want to do. Even though I love to cook, I have other things to do as well.   I say one-pot is because I only cook this one dish. 

This dish contains protein, loads of vegetables and is super tasty. It take about less than 30 minutes from start to finish. I mean from preparing the vegetables from scratch. Of course of you want to use prepared vegetables, it will be less time.

When combined with rice, you have a balanced meal, protein, vegetables and carbohydrate.

Of course, I suggest you start the rice cooking in a rice cooker before you start on this dish. Then when you are done with it, the rice is cooked and you have a great meal. Less cooking = less washing up. HURRAY!

Here is the recipe.

Please note that for this one-pot dish, I usually make it  with a bit more sauce so that it drenches the rice. It can be a bit dry since there is not soup.

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Easy Stir-fried Sugar Snaps A One-pot Meal

A super easy dish to accompany rice.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Dinner, lunch, Main Course
Cuisine: Asian, Chinese, Malaysian, Nyonya, South-east Asian
Keyword: ayam, baby sweet corn, carrots, Chicken, chinese food, cooking, cornflour, Easy, halal, mushrooms, one-pot wonder, onions, oyster sause, quick cooking, recep, recipe, stir-fry, sugar snaps
Servings: 4
Cost: £6.00


  • 1 pan or wok
  • 1 ladle


  • 2 packs Sugar snaps - top and tail (about 300g total)
  • 1 pack Baby sweet corn – cut into slices
  • 1 Medium carrot – cut to thin fancy slices or roll cut
  • 1 Medium onion cut into wedges
  • 250 g Fresh closed cup mushroom – cut into quarters.
  • 2 cloves Garlic - chopped
  • 300 g Chicken breast, sliced
  • 4 tbsp Vegetarian stir fried sauce or oyster sauce


  • 1/2 tsp Salt  
  • White pepper powder  
  • A swirl of sesame oil
  • 1 tsp Corn flour

Thickener/ slurry

  • 2 tsp Corn flour mix with about 50 ml water  
  • Salt and pepper


  • A dash of sesame oil.
  • 2 tbs Shao shing wine


  • Marinade the chicken with the marinade ingredient
  • Spray a frying pan / wok with oil. or use 2 tbsp of oil
  • Fry the chicken in one layer until lightly browned/charred about 2 minute.
  • Turnover and fry the other side.
  • You may need to fry it in 2 batches.
  • Remove and set aside.
  • Spray or add in 1 tbsp of oil.
  • Add in the garlic and fry until it colours.
  • Add in the carrots, toss, then the baby corns. Toss around for a minute.
  • Add in the vegetarian stir-fry sauce / oyster sauce. Toss and add a splash of water,100 ml. Stir and cover for about 2 minutes.
  • Stir in the sugar snaps and toss until coated with the sauce. Let it cook for another 1-2 minutes, then add in the mushrooms and stir fry for another 1-2 minutes. Add extra water if it is too dry or you prefer more sauce.
  • Thicken the sauce with the corn flour mix. Stir thoroughly to mix and add sprinkle with some pepper.
  • If you are using shao shing wine, add it now.
  • Stir and plate up and serve.



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