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Mixed vegetable stir fry

ingredients

serves 4
1 cauliflower, about 350 g (12 oz)
2 carrots, about 100 g (4 oz)
2 courgettes, about 175 g (6 oz)
2 celery sticks
1 tablespoon vegetable oil
15 g (1/2 oz) butter
2 tablespoons pumpkin seeds
salt and pepper

method

1. Break the cauliflower into very small florets. Cut the carrots into thin strips about 4 cm x 3 mm (1 1/2 x 1/8 inch).

2. Cut the courgettes into chunks, then into strips like the carrots.

3. Trim the celery and cut into 4 cm (1 1/2 inch) lengths, then into strips in the same way.

4. Heat the oil and butter together in a large non-stick frying pan or wok. Add the pumpkin seeds and fry for about 1 minute, taking care as they will jump about in the heat.

5. Add all the vegetables at once, sprinkle with salt and pepper and cook over a steady heat, shaking the pan and turning the vegetables lightly for about 8-10 minutes until crisply tender. Serve immediately.

This is one of the best ways to cook vegetables. The colours stay bright and the quick cooking without water retains all the goodness. You can use other combinations of vegetables but always cut them in tiny pieces to ensure that they cook quickly and remain crisp.

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