Spring vegetable stir-fry
Ingredients
15
Steps
4
Serves
4
Cook Time
65-70 Min
Ingredients
For the dressing
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Heat the groundnut oil in a wok or large heavy frying pan. Add the garlic and ginger, and stir-fry for about 1 minute.
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Add the carrots, patty-pan squash, baby corn and beans, and stir-fry for a further 3–4 minutes.
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Next, add the peas, asparagus, spring onions and cherry tomatoes, and stir-fry for a further 1–2 minutes.
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To make the dressing, mix all the ingredients together. Add to the wok or pan, stir well, then cover the wok or pan. Cook for 2–3 minutes more until the vegetables are tender but still crisp. Serve immediately