Vegetable stir-fry recipe

15 ratings Rate
  • Serves 4
  • 10 mins
  • 119 calories / serving
  • Healthy
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crispy stirfry H

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.

Recipe by Ching-He Huang.

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  • Ingredients

  • 1tbsp groundnut oil
  • 1tbsp sesame oil
  • 2 garlic cloves, finely chopped
  • 2.5cm ginger, grated
  • 50g Redmere Farms carrots, cut into julienne strips
  • 50g baby corn, halved
  • 50g water chestnuts
  • 80g broccoli
  • 80g mangetout
  • 80g bean sprouts
  • 4 spring onions
  • 2tbsp light soy sauce
  • 2tbsp corn flour
  • 2tbsp rice vinegar
  • 200ml vegetable stock
  • Energy 500kj 119kcal 6%
  • Fat 6g 9%
  • Saturates 1g 6%
  • Sugars 4g 5%
  • Salt 1.2g 21%

of the reference intake
Carbohydrate 12.5g Protein 3.4g Fibre 2.9g

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