100 ml sesame oil
2 cloves of garlic
150 g spring onions
150 g carrot
150 g water chestnuts
150 g button mushrooms
150 g mangetout, small
150 g asparagus tips
150 bean sprouts
25 ml soy sauce
50 ml vegetable stock
1 tsp cornflour
1 tsp five-spice powder
seasoning
2 cloves of garlic
150 g spring onions
150 g carrot
150 g water chestnuts
150 g button mushrooms
150 g mangetout, small
150 g asparagus tips
150 bean sprouts
25 ml soy sauce
50 ml vegetable stock
1 tsp cornflour
1 tsp five-spice powder
seasoning
method
1. Heat the oil in a wok, add the crushed garlic, stir-fry for 2 minutes, then discard.
2. Add the sliced spring onions, strips of carrot, sliced mushrooms, mange-tout, 3 cm lengths of asparagus and bean sprouts in that order, stirring continuously.
3. Sprinkle with the spice powder, salt and pepper, add the soy sauce and cornflour diluted in the cold stock.
4. Bring the boil, cook for 2 minutes and serve.
Note
Other vegetables which may be used are quartered artichoke bottoms, cauliflower florets, sections of French beans, sliced courgettes, shredded Chinese leaves, miniature corn on the cob.
2. Add the sliced spring onions, strips of carrot, sliced mushrooms, mange-tout, 3 cm lengths of asparagus and bean sprouts in that order, stirring continuously.
3. Sprinkle with the spice powder, salt and pepper, add the soy sauce and cornflour diluted in the cold stock.
4. Bring the boil, cook for 2 minutes and serve.
Note
Other vegetables which may be used are quartered artichoke bottoms, cauliflower florets, sections of French beans, sliced courgettes, shredded Chinese leaves, miniature corn on the cob.
serving amount
serves 10
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