Vegetable Stir Fry

Ingredients

• Broccoli florets 250 g
• Carrot 1 large (120 g)
• Red bell pepper 1 (150 g)
• Snow peas 150 g
• White mushrooms 150 g
• Onion 1 medium (120 g)
• Garlic 3 cloves (12 g)
• Fresh ginger, minced 1 tbsp (8 g)
• Vegetable oil 2 tbsp
• Soy sauce 3 tbsp
• Cornstarch 1 tsp (3 g)
• Water 60 ml
• Sugar 1 tsp
• Toasted sesame oil 1 tsp

Instructions

1. 1

   Cut the broccoli into small florets, the carrot into thin diagonal slices, the pepper into strips, the onion into wedges and the mushrooms into quarters; trim the snow peas.

2. 2

   Stir the soy sauce, water, sugar and cornstarch together in a small bowl.

3. 3

   Heat the oil in a wok or large frying pan over high heat and stir-fry the onion and carrot for 2 minutes.

4. 4

   Add the broccoli and mushrooms and stir-fry for 3 minutes; add a splash of water if the pan gets dry.

5. 5

   Add the bell pepper, snow peas, garlic and ginger and stir-fry for 2 minutes more until the vegetables are crisp-tender.

6. 6

   Stir the sauce, pour it in and toss for about 1 minute until it thickens and coats the vegetables.

7. 7

   Take the pan off the heat, drizzle with the sesame oil and serve at once.