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PrintSPRING VEGETABLE STIR-FRY
This stir-fry is a colourful, dazzling medley of fresh and sweet young vegetables.
Serves :
4
Preparation Method :
- Heat the groundnut oil in a wok or large frying pan.
- Add the garlic and root ginger and stir-fry over high heat for 1 minute.
- Add the carrots, patty pan squash, baby corn and beans, and stir-fry for another 3 - 4 minutes.
- Add the sugar, snap peas, asparagus, spring onions, and cherry tomatoes and stir-fry for further 1 - 2 minutes.
- Mix the dressing ingredients together and add to the pan.
- Stir well and then cover the pan. Cook for 2 - 3 minutes more, until the vegetables are just tender but still crisp.
INGREDIENTS
- 1 tablespoon Cooking oil
- 1 garlic clove, sliced
- 1 inch piece fresh root ginger, finely chopped
- 150 grams baby carrots
- 150 grams patty pan squash
- 150 grams baby corn
- 150 grams green beans, trimmed
- 150 grams sugar snap peas, trimmed
- 150 grams young asparagus, cut into 7.5 cm / 3 inch pieces
- 8 spring onions (scallions), trimmed and cut into 5 cm / 2 inch pieces
- 115 grams cherry tomatoes
- For the dressing
- Juice of 2 limes
- 1 tablespoon clear honey
- 1 tablespoon soy sauce
- 1 teaspoon Sesame oil
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