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Sliced flatbread stir-fried with vegetables
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5 from 1 vote

Chinese-inspired Pita bread stir-fry (炒皮塔饼)

A one-bowl meal that uses leftover pita, Chinese-inspired pita bread stir-fry involves simple preparation and minimum washing-up. A fun dish to try!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2
Author: Wei Guo


  • tbsp cooking oil
  • 1 onion, sliced
  • 2 slices bacon, cut into strips about 100g/3.5oz
  • ¼ red bell pepper, sliced
  • 8 mushrooms, sliced
  • 3 pita bread, cut into strips
  • 1 handful curly kale, roughly chopped
  • 1 stalk scallions, chopped
  • 1 clove garlic, crushed
  • 1 tsp light soy sauce
  • 2 tsp black rice vinegar
  • A pinch salt
  • ½ tsp sesame oil
  • homemade chilli oil to taste


  • Fry onion in hot oil on a high heat until it's fragrant,  stir in bacon and cook until it becomes pale.
  • Put in red pepper, mushroom, pita bread strips and kale. Stir well then turn the heat down to medium.
  • Add spring onion, garlic, light soy sauce and black rice vinegar, stir constantly until pita bread becomes soft.
  • Turn off the heat, add salt, sesame oil & chilli oil. Give everything a quick stir then serve.


1. Make it vegetarian: You can either skip bacon or replace bacon with eggs (see how to cook Chinese scrambled egg in the post on Tomato and egg stir-fry).
2. Use other vegetables: For better results, use vegetables of different colours and texture. If you choose vegetables that take a short time to cook, add them at the end. For example, spinach is much easier to cook than kale.
3. Cook for more: This recipe is for 2 persons. If you are cooking for more than two, ideally you need to do it in batches unless you have a very large wok and a powerful gas hob to keep the heat high enough for the large volume of ingredients.