Vegetable and nut stir-fry

Yield: 4 servings

Measure Ingredient
50 grams Mange tout; ((2oz)
200 grams Beansprouts; (7oz)
2 tablespoons Sesame oil
100 grams Mixed nuts; (3 1/2oz)
1 \N Green chilli; finely chopped
2 \N Cm; (1 inch) piece root
\N \N ; ginger, finely
\N \N ; grated
1 \N Leek; cut into thin
\N \N ; julienne style
\N \N ; strips
2 \N Carrots; cut into thin
\N \N ; julienne style
\N \N ; strips
1 \N Red pepper; cut into thin
\N \N ; julienne style
\N \N ; strips

Bring a pan of water to the boil and blanch the sweetcorn for 1 minute the mange tout and the beansporoouts for 30 seconds. Drain and refresh in cold water.

Heat 1 tablespoon of the oil in a frying pan and cook the mixed nuts for 2 minutes.

Add the remaining oil and fry the ginger and chilli for 1 minute. Add the leek, carrots and red pepper and stir-fry for 2 minutes, add the courgette and cook for another 4 minutes. Finally add the beansprouts, sweetcorn and mange tout and stir-fry for a further minute.

Converted by MC_Buster.

NOTES : Oriental flavours and a wide selection of vegetables combine to give a healthy alternative for vegetarians.

Converted by MM_Buster v2.0l.

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