This is a colour vegetable stir-fry with a crunchy texture, great to serve with prawns, Quorn or on it's own with some noodles.
We used a chilli sauce but you could use just soy sauce if you prefer. As with any frying, the secret is to not put too much in the pan at once, you may need to cook this in two batches depending on the size of your wok.
- 3 carrots, peeled and cut into matchstick sized pieces
- ½ head of broccoli, broken into small florets
- ¼ cauliflower, broken into small florets
- baby sweet corn, cut in half lengthways either fresh or canned
- 1 tablespoon ground nut or vegetable oil
- 3 cloves of garlic, peeled and crushed
- a thumb sized piece of root ginger, peeled and grated
- 1 onion, sliced
- ½ red, yellow, orange and green pepper, deseeded and cut into slices
- 1 red chilli, cut into rounds, deseeded, to reduce the heat if you wish
- 100g button mushrooms
- A good handful of mangetout
- 4 spring onions, trimmed and cut into slices
- Chilli sauce
- Freshly ground black pepper
- 1 tablespoon sesame seeds
- To maintain the bright colours of the vegetables, blanche the carrots, broccoli, cauliflower and fresh sweetcorn by adding to boiling water, bring back to the boil, draining and refreshing under cold water. Allow to drain well.
- Heat the oil in your wok until it is very hot; add the garlic, ginger and onion.
- Mix continually using a wooden spoon for 30 seconds before adding the blanched vegetables, peppers, chilli, mushrooms, mangetout and spring onions.
- Continue cooking and stirring constantly for several minutes before adding the water chestnuts and tinned sweetcorn if using.
- Add enough chilli sauce to coat the vegetables or to your taste, season with salt and pepper, sprinkle with the sesame seeds and serve.