Stir-Fried Vegetables

Serves 4

Ingredients:

• 2 tablespoons vegetable oil
• 5cm piece root ginger, peeled, finely chopped
• 3 cloves garlic, finely chopped
• 2 tablespoons dry sherry
• 1 yellow capsicum, deseeded and chopped into 2.5cm pieces
• 1 red capsicum, deseeded and chopped into 25mm pieces
• 2 medium carrots, peeled and thinly sliced on the diagonal
• 350g broccoli, cut into 25mm florets and stalks thinly sliced
• 300g brown cap mushrooms, wiped and thickly sliced
• 2 tablespoons soy sauce
• 8 spring onions, cut into 1cm diagonal slices

Method:

1.      Heat a large wok or heavy-based frying pan over high heat for 1 minute. Add the oil and rotate the wok or pan to coat the base and lower sides.

2.      Add the ginger and garlic and fry, stirring, for 30 second. Add the sherry and cook for a further 15 seconds. Add the capsicum and carrots and continue to stir-fry for 5 minutes or until the vegetables start to soften.

3.      Add the broccoli, mushrooms and soy sauce and fry, stirring, for3 minutes or until all the vegetables are just tender. Add the spring onions and stir-fry for 1 minute. Serve straight away.

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