Stir-Fried Mixed Vegetables
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