Ingredients
-
cherry tomatoes - 120g
-
baby carrots - 120g
-
patty pan squash - 120g
-
young asparagus - 120g, cut into short
pieces
-
spring onions - 10, trimmed and cut
into short pieces
-
sugar snap peas - 120g, topped and
tailed
-
French beans - 120g, topped and tailed
-
baby sweetcorns - 120g
-
garlic - 1 clove, sliced
-
fresh root ginger - 1 small piece,
chopped
-
peanut oil - 2 tbsp
For the dressing
-
sesame oil - 2 tsp
-
juice of 2 limes
-
soy sauce - 2 tbsp
-
runny honey - 2 tbsp
Method
-
Heat the peanut oil in a wok or
pan.
-
Add the root ginger and garlic,
stir-fry over high heat for few seconds.
-
Add the patty pan squash, carrots,
beans, and baby sweetcorn, stir-fry for 5 minutes more.
-
Add the cherry tomatoes, spring
onions, sugar snap peas, and asparagus, stir-fry for 3 minutes
more.
-
To make the dressing, mix the
ingredients together and add to the pan.
-
Stir well and cover the pan, cook
for 5 minutes until the vegetables are just tender but still
crisp. Serve hot. Serves 6.
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