sweet chilli vegetable stir-fry

Preparation time 20 minutes Cooking time 15 minutes low-calorie cooking spray 4 garlic cloves, very thinly sliced 1 teaspoon peeled and finely chopped fresh root ginger 8 spring onions, diagonally sliced 200 g Chinese cabbage, thinly sliced 1 carrot, cut into matchsticks 100 g broccoli florets 100 g sugar snap peas, trimmed 50 g bean sprouts 100 g baby corn, halved lengthways 100 ml vegetable stock 6 tablespoons sweet chilli sauce 4 tablespoons light soy sauce me oil 1 teaspoon sesame 50 g roasted cashew nuts 2 tablespoons deseeded and diced red chilli Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the garlic, ginger, spring onions and cabbage and stir-fry for 1-2 minutes.

Add the carrot, broccoli, sugar snap peas bean sprouts and baby corn to the pan and continue to stir-fry for 4-5 minutes until the vegetables are slightly softened.

Stir in the stock, bring to the boil and cook for 3-4 minutes.

Mix together the sweet chilli sauce, soy sauce and sesame oil in a small bowl and pour over the vegeta-bles. Cook, stirring, for 1-2 minutes.

Scatter over the cashew nuts and chilli and serve with steamed rice or egg noodles.

For quick vegetable, noodle sweet chilli stir-fry, spray a nonstick wok or frying pan with cooking spray and heat over a high heat. Add a 400 g pack prepared stir-fry vegetables and stir-fry for 4 minutes. Stir in400 g fresh noodles and6 tablespoons each of sweet chilli sauce and water. Cook, stirring, for 2-3 minutes until the noodles are piping hot. Serve immediately.

qingquang

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