About this recipe:As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, green rice, salsa cruda, rich roast onions plus coriander and cabbage slaw (all of which can be found on this site).
100 g (3½ oz) onion, chopped
2 cloves garlic, finely chopped
750 g (1 lb 10 oz) courgettes, thinly sliced
1 red pepper, diced
125 g (4½ oz) sweetcorn kernels, defrosted if frozen
2 tablespoons oil
Salt and black pepper
2 tablespoons lemon or lime juice
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Method Prep:20min › Cook:15min › Ready in:35min
Prepare all the vegetables and divide each into two equal piles: you will need to stir-fry in two batches so as not to overcrowd the wok.
Heat 1 tablespoon of the oil in a wok until it starts to smoke slightly. Starting with the first half, add the onions and stir-fry for 1 minute. Add the garlic, stir once, then add the courgettes, red pepper and sweetcorn. Season with salt and pepper and continue to stir-fry for about 5 minutes, until the vegetables are cooked but still crisp and bright.
Sprinkle with half of the lemon or lime juice and stir. Transfer the stir-fry to a bowl and keep it warm. Cook the remaining vegetables the same way.
Nutrition is calculated for one serving of black bean chilli, green rice, salsa cruda, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all found on this site).