Gingered vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sesame or vegetable oil |
| 4 | Spring onions; sliced diagonally | |
| 1 | tablespoon | Finely grated ginger |
| 1 | Clove garlic; crushed | |
| 2 | Carrots; sliced diagonally | |
| 250 | grams | Broccoli florets |
| 1 | Red capsicum; seeded and chopped | |
| 125 | grams | Mushrooms; sliced |
| 125 | grams | Snow peas; trimmed |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sweet chilli sauce |
| 1 | tablespoon | Oyster sauce |
Directions
1. Heat oil in a wok or frying pan over a medium heat. Add spring onions, ginger and garlic and stir-fry for 2 minutes.
2. Add carrots, broccoli and capsicum. Stir-fry for 3 to 4 minutes.
3. Add mushrooms, snow peas, soy sauce, chilli sauce and oyster sauce.
Stirfry for 3 minutes or until vegetables are just tender - take care not to overcook as vegetables should be crunchy.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.