Stir-Fried Vegetables

Name: Stir-Fried Vegetables
Yield: Serves 4
Ingredients: 4 baby sweet corn; 2 tablespoons vegetable stock or water; 115 g (4 oz) mixed red and yellow capsicums (peppers); 1½ tablespoons oyster sauce; 1 tablespoon fish sauce; 50 g (1¾ oz) snake (yard-long) beans; 25 g (1 oz) snow peas (mangetout), topped and tailed; 2 cm (¾ inch) piece of ginger, thinly sliced; ½ teaspoon sugar; 4 thin asparagus spears; 50 g (1¾ oz) broccoli florets; 1½ tablespoons vegetable oil; 3–4 garlic cloves, finely chopped; ½ small carrot; 2 spring onions (scallions), sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

4 thin asparagus spears
4 baby sweet corn
50 g (1¾

Side dish
Pescatarian

Method

Cut off the tips of the asparagus and slice each spear into 5 cm (2 inch) lengths. Cut the sweet corn into halves lengthways and the beans into