Fried Mixed Vegetables recipe
ingredients
3 Tbs Vegetable oil
1 Garlic clove, crushed
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
Salt and pepper to taste
2 Carrots, thinly sliced on the diagonal
1 Small green pepper, pith and seeds removed and chopped
1 Very small cauliflower, broken into small flowerets
50 g (2 oz) Bean sprouts
150 ml (5 fl oz) 5/8 cup Chicken stock
2 tsp Soy sauce
1 tsp Soft brown sugar
1 Garlic clove, crushed
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
Salt and pepper to taste
2 Carrots, thinly sliced on the diagonal
1 Small green pepper, pith and seeds removed and chopped
1 Very small cauliflower, broken into small flowerets
50 g (2 oz) Bean sprouts
150 ml (5 fl oz) 5/8 cup Chicken stock
2 tsp Soy sauce
1 tsp Soft brown sugar
method
1. Heat the oil in a large frying-pan. Add the garlic, ginger, salt and pepper, and stir-fry for 1 minute.
2. Add the carrots and stir-fry for 1 minute. Add the green pepper and cauliflower and stir-fry for 3 minutes.
3. Add the bean sprouts and stir-fry for 1 minute. Stir in the remaining ingredients and bring to the boil.
4. Reduce the heat to low, cover and simmer for a further 4 minutes.
5. Transfer the mixture to a warmed serving dish and serve at once.
2. Add the carrots and stir-fry for 1 minute. Add the green pepper and cauliflower and stir-fry for 3 minutes.
3. Add the bean sprouts and stir-fry for 1 minute. Stir in the remaining ingredients and bring to the boil.
4. Reduce the heat to low, cover and simmer for a further 4 minutes.
5. Transfer the mixture to a warmed serving dish and serve at once.
serving amount
4-6 servings
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