Vegetable stir-fry
(from Elyce123’s recipe box)
Source: delicious. February 2004
Prep time: 25 minutes
Cook time: 5 minutes
Serves 4 people
Categories: February
Ingredients
- 150ml teriyaki marinade
- 85ml soy sauce
- 3 tbsp Worcestershire sauce
- 2 garlic cloves, crushed
- knob of fresh root ginger, grated
- 2 tbsp vegetable oil
- 50g butter
- 1 onion, thinly sliced
- 100g carrots, cut into thin matchsticks
- 175g baby corn
- 225g bean sprouts
- 250g baby spinach
- juice of 1 lime
- 1 tbsp honey
Directions
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First, make the sauce by mixing the teriyaki marinade, soy and Worcestershire sauces, garlic and ginger in a bowl. Set aside.
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Before you begin cooking, make sure you have all your vegetables prepared and sliced. Put the oil and butter in a wok over a high heat. When it’s hot, add the onion and cook for about 30 seconds. Add the carrot and corn, and stir-fry for 2-3 minutes. Add the bean sprouts and baby spinach and continue cooking for about 30 seconds until the spinach begins to wilt.
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Stir in the sauce, lime juice and honey, and cook for long enough to just heat the sauce through.