Rainbow vegetable stir-fry
Sweet Chilli Sauce
½ tablespoon(s), level
100 g, trimmed and quartered
1 medium, deseeded and thinly sliced
100 g, halved lengthways
100 g, chopped
2 clove(s), crushed
1 inch slice(s), grated
Brown rice, microwaveable
2 medium, trimmed, thinly sliced
1 teaspoon(s), leaves, to serve
- In a small bowl, whisk together the soy, sweet chilli and sriracha sauces with the mirin and 60ml cold water. Put the cornflour in a separate small bowl and stir in enough of the sauce mixture to form a smooth paste. Mix the paste back into the remaining sauce mixture, then set aside.
- Heat the oil in a large nonstick wok or frying pan set over a high heat. Stir-fry the vegetables for 3-4 minutes until just tender, then add the garlic and ginger and cook for another minute. Pour in the sauce mixture and stir fry for 1-2 minutes until the sauce has thickened and all the vegetables are coated.
- Microwave the rice to pack instructions and serve with the stir-fry garnished with the spring onions and coriander.