Stir-Fried Mixed Vegetables

Stir-Fried Mixed Vegetables

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Servings: 10
Calories: 120

Ingredients
 

  • 3 floz sesame oil
  • 2 cloves of garlic
  • 5 1/3 oz spring onions
  • 5 1/3 oz carrot
  • 5 1/3 oz water chestnuts
  • 5 1/3 oz button mushrooms
  • 5 1/3 oz mangetout small
  • 5 1/3 oz asparagus tips
  • 5 1/3 oz bean sprouts
  • 2 tbsp soy sauce
  • 5 tbsp vegetable stock
  • 1 tsp cornflour
  • 1 tsp five-spice powder
  • seasoning

Instructions

  • Heat the oil in a wok, add the crushed garlic, stir-fry for 2 minutes, then discard.
  • Add the sliced spring onions, strips of carrot, sliced mushrooms, mange-tout, 3 cm lengths of asparagus and bean sprouts in that order, stirring continuously.
  • Sprinkle with the spice powder, salt and pepper, add the soy sauce and cornflour diluted in the cold stock.
  • Bring the boil, cook for 2 minutes and serve.
  • Note
  • Other vegetables which may be used are quartered artichoke bottoms, cauliflower florets, sections of French beans, sliced courgettes, shredded Chinese leaves, miniature corn on the cob.
Calories: 120 kcal
Carbohydrates: 8 g
Protein: 3 g
Fat: 9g
Saturated Fat: 1 g
Sodium: 248 mg
Potassium: 255 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 2976 IU
Vitamin C: 16 mg
Calcium: 33 mg
Iron: 1 mg
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