This easy stir-fry recipe is inspired by Asian-style wok cooking, where ingredients are flash-fried at high heat to preserve crunch, colour, and nutrients. The addition of MATR bites adds a satisfying texture and protein boost, while the sticky sauce brings everything together with a sweet, savoury, and slightly spicy finish.
Prepare the vegetables. Rinse all your green vegetables thoroughly and cut them into bite-sized pieces. Aim for uniform sizes so everything cooks evenly in the wok. Pat them dry, excess moisture steams rather than fries.
Mix the sticky sauce. In a small bowl, combine the shoyu, sugar (or syrup), finely chopped chilli, grated ginger, and crushed garlic. Stir until the sugar begins to dissolve. Set aside, the sauce goes in right at the end.
Sear the MATR Block. Add a little oil to a large frying pan or wok over high heat. Add the broken pieces of MATR Block and roast until each piece has a light golden crust on the outside. This creates texture and stops the MATR from turning soggy once the sauce goes in. Remove from the pan and keep warm.
Don't overcrowd the pan - cook in batches if needed. MATR Block loves high heat and rewards patience with a beautiful crust.
Stir-fry the vegetables. Add a little more oil to the pan and return it to high heat. Add all your prepared vegetables and fry them hard — you want them crispy and bright green, not soft. Keep them moving constantly. This should take 3–5 minutes depending on your vegetables.
Reunite the MATR. Return the seared MATR pieces to the pan with the vegetables. Toss everything together briefly so the flavours begin to mingle.
This Green Stir-Fry with MATR Bites and Sticky Sauce is highly versatile and can easily be adapted to your taste or what you have in your kitchen. Serve it hot over steamed jasmine rice for a classic comfort meal, or try it with noodles for a more filling option.
For extra crunch, top your stir-fry with toasted cashews, sesame seeds, or fresh herbs like coriander. If you prefer more heat, add extra fresh chili or a drizzle of chili oil just before serving.
You can also customize this recipe by swapping vegetables based on seasonality. Broccoli, pak choi, sugar snap peas, asparagus, and spinach all work beautifully in this dish.
Tips for the Perfect Stir-Fry
- Use high heat to keep vegetables crisp and vibrant
- Don’t overcrowd the pan to ensure proper caramelization
- Add the sauce at the end to create a glossy sticky glaze
- Serve immediately for the best texture and flavour
.svg)
Taste your sauce before adding it to the pan. Add more chilli for heat, or a splash of rice vinegar for brightness if you like it sharper.