Ingredients – Serves: 6
1 tablespoon cornflour (corn starch)
1 1/2 cloves garlic, crushed
1 good knob root ginger, chopped
4 tablespoons vegetable oil, divided
1 small head broccoli, cut into florets
good handful mange tout
1 carrot, julienned
good handful green beans, trimmed and halved
2 tablespoons soy sauce (tamari)
2 1/2 tablespoons water
1/2 onion, chopped
1/2 tablespoon salt
In a large bowl, blend cornflour, garlic, 1/2 of the ginger and 2 tablespoons vegetable oil until cornflour is dissolved.
Mix in broccoli, mange tout, carrots and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large frying pan or wok over medium heat.
Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
Stir in soy sauce and water.
Mix in onion, salt and remaining ginger.
Cook until vegetables are tender but still crisp.
The ginger flavour can be adjusted according to taste. Serve over steamed rice.
Recipe adapted from AllRecipes.co.uk