Mixed veg stir-fry
4
Points®
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
Dry Sherry
2 tablespoon(s)
Soy Sauce
1 tablespoon(s)
Cornflour
1 teaspoon(s), level
Vegetable Oil
4 teaspoon(s)
Root Ginger
1 tablespoon(s)
Chilli flakes
0.25 teaspoon(s), level
Mushrooms
6 medium
Water Chestnuts
140 g
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.
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