Chinese cooking is fast and so is microwave cooking. Why not combine the two in a crisp and colourful vegetable dish.
2 tbsps oil
4 spears broccoli
120 g (4 oz) miniature sweetcorn
120 g (4 oz) mange tout, trimmed
1 red pepper, seeded and sliced
60 g (2 oz) water chestnuts, sliced
120 g (4 oz) mushrooms, sliced
1 clove garlic, crushed
1 tbsp cornflour
6 tbsps vegetable stock
4 tbsps soy sauce
2 tbsps sherry
120 g (4 oz) bean sprouts
2 spring onions, sliced
4 spears broccoli
120 g (4 oz) miniature sweetcorn
120 g (4 oz) mange tout, trimmed
1 red pepper, seeded and sliced
60 g (2 oz) water chestnuts, sliced
120 g (4 oz) mushrooms, sliced
1 clove garlic, crushed
1 tbsp cornflour
6 tbsps vegetable stock
4 tbsps soy sauce
2 tbsps sherry
120 g (4 oz) bean sprouts
2 spring onions, sliced
method
1. Preheat a browning dish according to the manufacturer's directions. Add the oil to the dish when hot.
2. Cut off the broccoli florets and reserve them. Slice the stalks diagonally Slice the miniature sweetcorn in half lengthwise. Put the sliced broccoli stalks and the corn together in the hot oil for 1 minute on HIGH.
3. Add the red pepper, mange tout, water chestnuts, garlic, mushrooms and the broccoli florets and cook for a further 1 minute on HIGH.
4. Mix together the cornflour, vegetable stock, soy sauce and sherry in a glass measure or a small glass bowl and cook for 4 minutes on HIGH, stirring occasionally after 1 minute until thickened.
5. Transfer the vegetables to a serving dish and pour over the sauce. Add the bean sprouts and spring onions and cook for a further 1 minute on HIGH. Serve immediately
2. Cut off the broccoli florets and reserve them. Slice the stalks diagonally Slice the miniature sweetcorn in half lengthwise. Put the sliced broccoli stalks and the corn together in the hot oil for 1 minute on HIGH.
3. Add the red pepper, mange tout, water chestnuts, garlic, mushrooms and the broccoli florets and cook for a further 1 minute on HIGH.
4. Mix together the cornflour, vegetable stock, soy sauce and sherry in a glass measure or a small glass bowl and cook for 4 minutes on HIGH, stirring occasionally after 1 minute until thickened.
5. Transfer the vegetables to a serving dish and pour over the sauce. Add the bean sprouts and spring onions and cook for a further 1 minute on HIGH. Serve immediately
serving amount
serves 4
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