Vegetable Stir-Fry

Vegetable Stir-Fry

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Servings: 4
Calories: 368


  • 2 tbsps oil
  • 4 spears broccoli
  • 4 oz miniature sweetcorn
  • 4 oz mange tout trimmed
  • 1 red pepper seeded and sliced
  • 2 oz water chestnuts sliced
  • 4 oz mushrooms sliced
  • 1 clove garlic crushed
  • 1 tbsp cornflour
  • 6 tbsps vegetable stock
  • 4 tbsps soy sauce
  • 2 tbsps sherry
  • 4 oz bean sprouts
  • 2 spring onions sliced


  • Preheat a browning dish according to the manufacturer's directions. Add the oil to the dish when hot.
  • Cut off the broccoli florets and reserve them. Slice the stalks diagonally Slice the miniature sweetcorn in half lengthwise. Put the sliced broccoli stalks and the corn together in the hot oil for 1 minute on HIGH.
  • Add the red pepper, mange tout, water chestnuts, garlic, mushrooms and the broccoli florets and cook for a further 1 minute on HIGH.
  • Mix together the cornflour, vegetable stock, soy sauce and sherry in a glass measure or a small glass bowl and cook for 4 minutes on HIGH, stirring occasionally after 1 minute until thickened.
  • Transfer the vegetables to a serving dish and pour over the sauce. Add the bean sprouts and spring onions and cook for a further 1 minute on HIGH. Serve immediately
Calories: 368 kcal
Carbohydrates: 59 g
Protein: 23 g
Fat: 10g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 1305 mg
Potassium: 2315 mg
Fiber: 19 g
Sugar: 17 g
Vitamin A: 5216 IU
Vitamin C: 605 mg
Calcium: 316 mg
Iron: 6 mg
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