Stir-fried vegetables with sweet and sour sauce

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Sesame oil
1 Garlic clove; crushed (optional)
2½ Cm; (1inch) piece of
; fresh root ginger,
; peeled and grated
2 Green chillies; de-seeded and
; chopped finely
; (optional)
1 Carrot; cut into
; matchsticks
125 grams Broccoli florets; (4oz)
1 Red pepper; de-seeded and cut
; into strips
1 Onion; sliced
150 grams Mange tout; trimmed (5oz)
6 Spring onions; chopped
175 grams Bean sprouts; (6oz)
3 tablespoons Shoyu or soy sauce
1 Orange; juice of
2 teaspoons Tomato puree
1 tablespoon White wine vinegar
1 tablespoon Demerara sugar
2 teaspoons Cornflour mixed with 4 tablespoons cold
; water

Directions

FOR THE SAUCE

663 Heat the oil in a wok or large, heavy-based frying pan. Add the garlic, ginger and chillies and stir-fry until just softened, taking care not to brown them.

Add all the vegetables except the bean sprouts to the pan, and stir-fry over a high heat for about 3-4 minutes. Add the bean sprouts and continue to stir-fry for a further 1 minute, or until the vegetables are cooked as much as you like.

Meanwhile, heat all the sauce ingredients together in a saucepan over a moderate heat stirring constantly until slightly thickened.

Alternatively, place the ingredients in a microwaveable jug and microwave on full power for 3 minutes, stirring once or twice.

Serve the stir-fry immediately and pass the sauce around separately.

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