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Stir-Fried Vegetables with Pasta

This colourful Chinese-style dish is easily prepared and, for a change, uses pasta instead of Chinese noodles.

ingredients

serves 4
1 medium carrot
175 g (6 oz) small courgettes
175 g (6 oz) runner or other green beans
175 g (6 oz) baby sweetcorn
450 g (1 lb) ribbon pasta, such as tagliatelle
30 ml (2 tbsp) corn oil, plus extra for tossing the pasta
1 cm (1/2 in) fresh root ginger, finely chopped
2 garlic cloves, finely chopped
90 ml (6 tbsp) yellow bean sauce
6 spring onions, sliced into 2.5 cm (1 in) lengths
30 ml (2 tbsp) dry sherry
5 ml (1 tsp) toasted sesame seeds
salt

method

1. Slice the carrot and courgettes diagonally into chunks. Slice the beans diagonally. Cut the baby corn diagonally in half.

2. Cook the pasta in plenty of boiling salted water according to the manufacturer's instructions, drain, then rinse under hot water. Toss in a little oil to prevent sticking.

3. Heat 30 ml (2 tbsp) oil in a preheated wok or frying pan and add the ginger and garlic. Stir-fry for 30 seconds, then add the carrots, beans, baby sweetcorn and courgettes.

4. Stir-fry for 3 - 4 minutes, then stir I in the yellow bean sauce. Stir-fry for 2 minutes, add the spring onions, dry sherry and pasta and stir-fry for a further 1 minute until piping hot. Sprinkle with sesame seeds and serve immediately.

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