Oriental stir-fried vegetables
22 min
Stir-frying really makes the most of vegetables, retaining the colour, taste and texture, whatever your seasonal choice.
Maggie Pannell
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Ingredients
Serves: 4
- 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
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.
COOK SMART
*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.
