Mixed Vegetable Stir-Fry
Stir-frying the most famous of all Chinese cooking techniques, is an excellent way of cooking vegetables, as they can be cooked in minutes in very little oil, so they retain their flavour, texture and nutrition.
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2 Tbsp vegetable oil
100g carrots - cut into batons
100g mangetout - trimmed
1x220g can water chestnuts - drained and sliced
100g baby sweetcorn
100g pak choy or Chinese cabbage - roughly chopped
1 tsp Sharwood's Light Soy Sauce
Sugar - to taste
Cooking Method
Heat a wok or heavy based frying pan. When hot add the stir-fry oil. Add the carrots and mangetout, stir-fry for 3 minutes. Add the remaining ingredients and continue to stir-fry for 3 minutes, or until the ingredients are heated through. Season to taste with Soy Sauce and Sugar. Serve.
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