Name: Spring Vegetable Stir-Fry
Yield: Makes 4 Servings
Ingredients: Canola or peanut oil, 2 tablespoons; Cornstarch (cornflour), ½ teaspoon; Leek, 1, white part only, halved, rinsed, and thinly sliced; Sugar snap peas, ½ lb (250 g), trimmed; Frozen petite peas, 1 cup (5 oz/155 g); Asparagus, ½ lb (250 g), tough ends removed and cut into bite-sized pieces; Fresh ginger, 1 tablespoon minced; Soy sauce, 1 tablespoon; Steamed rice, for serving; Hoisin sauce, 1 tablespoon; Rice vinegar, 1 tablespoon; Asian sesame oil, 1 teaspoon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Asparagus, ½ lb (250 g), tough ends removed and cut into bite-sized pieces
Sugar snap peas,

Method

Parboil the vegetables

Bring a large pot of water to a boil. Add the asparagus and sugar snap peas and cook for 2 minutes. Add the frozen peas and cook for 10 seconds. Drain and rinse under cold running water.
Make the sauce

In a small bowl, combine ¼

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Spring Vegetable Stir-Fry

Ingredients

Method

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