Spring vegetable stir-fry

Ingredients

15

Steps

4

Serves

4

Cook Time

65-70 Min

Ingredients

  • 1 tablespoon groundnut oil
  • 1 garlic clove, sliced
  • 2.5cm/1in piece of fresh root ginger, finely chopped
  • 100g/4oz baby carrots
  • 100g/4oz patty-pan squash, roughly chopped
  • 100g/4oz baby corn
  • 100g/4oz green beans, topped and tailed
  • 100g/4oz sugarsnap peas, topped and tailed
  • 100g/4oz young fresh asparagus, cut into 7.5cm/3in pieces
  • 8 spring onions, trimmed and cut into 5cm/2in pieces
  • 100g/4oz cherry tomatoes

For the dressing

  • juice of 2 limes
  • 1 tablespoon clear honey
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Heat the groundnut oil in a wok or large heavy frying pan. Add the garlic and ginger, and stir-fry for about 1 minute.
  • Add the carrots, patty-pan squash, baby corn and beans, and stir-fry for a further 3–4 minutes.
  • Next, add the peas, asparagus, spring onions and cherry tomatoes, and stir-fry for a further 1–2 minutes.
  • 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
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