About this recipe:Stir-frying really makes the most of vegetables, retaining the colour, taste and texture, whatever your seasonal choice.
2 tbsp soy sauce
2 tbsp dry sherry
1 tbsp runny honey
3 tbsp vegetable stock
3 tbsp vegetable oil
750g mixed fresh vegetables, prepared and cut into similar-sized pieces
1 garlic clove, crushed
2.5cm piece of fresh root ginger, peeled and grated
2 tsp toasted sesame oil
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Method Prep:15min › Cook:7min › Ready in:22min
Put the soy sauce, sherry, honey and stock together in a jug and stir together. Set aside.
Heat the vegetable oil in a wok or large deep frying pan. Add the tougher, slower-cooking vegetables (such as carrots, broccoli, celery, green beans and baby sweetcorn) and stir-fry over a high heat for 30 seconds. Add 1–2 tbsp of water, cover and cook over a high heat for 2 minutes.
Next add the quicker-cooking vegetables (such as peppers, mange-tout, bean sprouts and spring onions) with the garlic and ginger and stir-fry for 1–2 minutes or until they are almost tender.
Finally, stir in any delicate leafy vegetables (such as shredded greens or pak choi) and cook for just 1 more minute until all the vegetables are cooked but still retaining some bite and their bright colour.
Pour in the soy sauce mixture, stir-fry for 1 minute, sprinkle with sesame oil then serve at once.
*For a main course, increase the protein content by stir-frying 100g of nuts, such as unsalted cashews or peanuts, or 200g cubed, smoked or marinated tofu in hot oil for a minute or two, before adding the vegetables. *Serve with Chinese egg noodles or boiled rice.