Baby Vegetable Stir-fry with Orange & Soy Sauce

Baby Vegetable Stir-fry with Orange & Soy Sauce
 

Preparation time: 5 minutes
Cooking time: about 12 minutes

Serves 4

  • 2 tablespoons groundnut oil

  • 175 g (6 oz) baby carrots

  • 175 g (6 oz) baby corn

  • 175 g (6 oz) small button mushrooms

  • salt and pepper

Sauce:

  • 2 teaspoons corn-flour

  • 4 tablespoons cold water

  • Finely grated rind and juice of 1 large orange

  • 2 tablespoons soy sauce

  • 1 tablespoon rice wine or dry sherry

To Garnish:

  • coriander leaves

To Serve:

  • egg noodles

  1. Prepare the sauce. Blend the corn-flour in a jug with the cold water, then add the orange rind and juice, the soy sauce and rice wine or sherry. Stir well to combine.

  2. Heat an empty wok until hot. Add L the oil and heat until hot. Add the carrots and baby corn and stir-fry for 5 minutes, then add the mushrooms and stir-fry for 3-4 minutes.

  3. Pour in the sauce mixture and bring to the boil over a high heat, stirring constantly until thickened and glossy. Add salt and pepper to taste. Garnish with coriander leaves and serve with egg noodles.

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