Photo of Mixed veg stir-fry by WW

Mixed veg stir-fry

2
2
2
SmartPoints® value per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
With a basic veg stir-fry in your recipe repertoire, you’ll have a delicious base for plenty of meals

Ingredients

Broccoli, raw

300 g, cut into small florets

Dry Sherry

2 tablespoons

Soy Sauce

1 tablespoons

Cornflour

1 teaspoons, level

Vegetable Oil

4 teaspoons

Root Ginger

1 tablespoons, grated

Chilli flakes

¼ teaspoons, level

Mushrooms

6 medium, shiitake, stems removed and caps halved

Water Chestnuts

140 g, (225g tin) drained

Cherry Tomatoes

15 individual

Instructions

  1. Bring a medium pan of water to a boil, add the broccoli and cook, stirring, for 1 minute, until the broccoli turns bright green. Drain, rinse under cold running water and drain again.
  2. In a bowl, combine the sherry, soy sauce, cornflour and 2 tbsp water. Set aside. 3 Heat a large nonstick wok or frying pan over a high heat until hot, then add the oil. Stir-fry the ginger and chilli for 10 seconds. Add the blanched broccoli, mushrooms and water chestnuts and stir-fry for 1 minute. Add the tomatoes and stir-fry for 15 seconds, then season to taste.
  3. Heat a large nonstick wok or frying pan over a high heat until hot, then add the oil. Stir-fry the ginger and chilli for 10 seconds. Add the blanched broccoli, mushrooms and water chestnuts and stir-fry for 1 minute. Add the tomatoes and stir-fry for 15 seconds, then season to taste.
  4. Add the sherry mixture to the wok and stir-fry for 1 minute, or until the veg is tender but retains some bite and the tomatoes are slightly softened. Serve.

Notes

How to stir-fry veg: Add vegetables to the wok in an order that suits their cooking times. Hard veg (such as carrots and broccoli) should be added 1 minute before medium-hard veg (such as peppers and green beans). Add soft or leafy veg (think spinach and tomatoes) at the end. Be sure your wok is hot! A high heat will cook veg quickly, which intensifies its flavour and softens it slightly, but still retains some bite. A salad spinner is a quick way to remove excess moisture from veg. If you don’t have one, pat dry with kitchen paper before stir-frying.

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