Vegetable stir-fry recipe
Ingredients
1tbsp groundnut oil
1tbsp sesame oil
2 clove Everyday Value garlic, finely chopped
2.5cm ginger, grated
50g Everyday Value carrots, cut into julienne strips
50g Everyday Value baby corn, halved
50g water chestnuts
80g Everyday Value broccoli
80g mangetout
80g bean sprouts
4 spring onions
2tbsp light soy sauce
2tbsp corn flour
2tbsp rice vinegar
200ml Everyday Value vegetable stock
Heat the groundnut and sesame oils in a wok until very hot, add the garlic, ginger, and then stir-fry for one minute. Add the remaining vegetables and water chestnuts and cook for a further 2 minutes. Mix the soy sauce in a small bowl and stir in the cornflour to create a smooth paste. Stir the mixture into the vegetables, together with the rice vinegar and stock. Stir-fry for a further minute or so, until the liquid has thickened and the vegetables are glazed but still crisp. Serve immediately.
