Vegetable Stir-Fry

Method

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1. Mix the soy, vinegar, sugar and sesame oil in a cup and set it by the hob.

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2. Heat the oil in a wok until it just begins to smoke.

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3. Fry the garlic and ginger for 20 seconds.

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4. Add the carrot and broccoli and stir-fry 90 seconds.

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5. Add the baby corn and stir-fry 45 seconds.

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6. Add the pepper and mangetout and stir-fry 60 seconds.

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7. Pour in the sauce and let it boil hard for 30 seconds.

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8. Stir the cornflour slurry and pour it in, tossing, until the sauce turns glossy and clings.

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9. Add the spring onions and toss once.

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10. Scatter the sesame seeds over and serve immediately.

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Chef’s Tips

• Cut to cooking time, not to neatness.
• Hardest vegetables first, softest last.
• The slurry goes into a boiling pan, moving.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Egg fried rice
• Chilli oil

Storage & Reheating

Keeps 2 days refrigerated but the vegetables soften. Best fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.