Vegetable Stir-fry

재료

SAUCE

3 tbsp Charlie Stir-fry Sauce (page 134)

⅓ cup (80 ml) water

STIR-FRY

2 tbsp canola oil

½ small onion, cut into

1 cm thick wedges

1 garlic clove*, finely minced

ANY VEGETABLES YOU LIKE' -

I USED:

2 heaped cups (130 g) small broccoli florets

1 small carrot, peeled, sliced diagonally 3 mm thick

½ red capsicum, cut into

7 mm wide strips

1 cup (60 g) white mushrooms, cut into 5 mm thick slices

방향

Sauce - Mix the sauce ingredients in a jug or bowl. Stir-fry - Heat 1 tablespoon of the oil in a wok or large non-stick frying pan* over high heat. Add the broccoli and stir for 1 minute. Add the remaining 1 tablespoon of oil and the onion. Stir constantly for 1 minute. Add the garlic, carrot, capsicum and mushrooms and stir for another 2 minutes until the vegetables are just about cooked.

Add sauce - Add the sauce, then stir constantly for a further 1 minute just until the sauce thickens into a syrupy consistency and coats the vegetables, and the vegetables are

fender-crisp.

Serve - Pour all the vegetables and sauce onto serving plates. Serve with rice!

노트

TONIGHT RecipeTin Eats 162