About this recipe:Stir-frying is so quick and helps retain the flavour of the vegetables. My version has carrots, peppers, courgettes, bean sprouts and spring onions but you can use whatever you have available.
1 teaspoon cornflour
2 tablespoons water
1 tablespoon soy sauce
2 tablespoons olive oil
2 to 3 tablespoons vegetable oil
1 carrot, sliced
1 red pepper, chopped
1 courgette, sliced
100g (4 oz) baby corn
1 clove crushed garlic
4 spring onions, sliced
75g (3 oz) beansprouts
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Method Prep:20min › Cook:15min › Ready in:35min
Whisk together the cornflour and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
Heat the vegetable oil in a large frying pan or wok over medium high heat. Stir-fry the carrot, red pepper and courgette for about 5 minutes. Stir in the corn, garlic, spring onions and beansprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.