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Oriental Vegetables #2

This colourful stir-fry has a tangy orange flavour enhanced by shoyu - naturally fermented soy sauce. Japanese daikon is a long white vegetable also called 'mooli'. This makes a nutritious main course dish.

ingredients

serves 4
4 oz (115 g) daikon or mooli
4 oz (115 g) carrots
2 sticks celery
1/2 green pepper
1 in (25mm) fresh root ginger
2 cloves garlic 8 oz (225 g) packet thread egg noodles
2 tablespoons groundnut oil
3 - 4 spring onions
4 oz (115 g) bean sprouts
Salt and freshly ground black pepper

for the sauce

4 tablespoons orange juice
2 tablespoons shoyu
2 tablespoons clear honey
1 tablespoon cider vinegar
1 tablespoon dry sherry
1 tablespoon cornflour
1 teaspoon tomato puree

method

1. Cut all the vegetables, except the bean sprouts, into strips, keeping them in separate piles.

2. Crush the ginger and peel and crush the garlic.

3. Mix the sauce ingredients in a jug and set aside.

4. Add the noodles to a pan of salted, boiling water and cook according to the packet instructions.

5. Heat a wok or heavy nonstick frying pan. Add the oil and heat until hot, then add the spring onions and ginger and stir-fry for 2 - 3 minutes until softened.

6. Add the daikon, carrots and garlic, and stir-fry for a further 2 - 3 minutes, leaving them still crunchy.

7. Add the celery and green pepper and stir-fry for 2 - 3 minutes. Add the bean sprouts and continue cooking for another 1-2 minutes. Stir the sauce mixture, pour it over the vegetables, add the drained noodles and toss again until evenly combined and heated through.

8. Season with salt and freshly ground black pepper and serve immediately.

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