This vibrant stir-fry is packed full of vegetables. Feel free to add meat or fish to this recipe, which I do sometimes, but this is a dish I tend to turn to when I feel like eating something healthy and to top up my vegetable quota.
Serves 4
INGREDIENTS
2 tablespoons sesame or vegetable oil
2 cloves garlic, crushed
1 tablespoon fresh ginger, finely chopped
1 red onion, sliced
mixture of approximately 2lb colorful, chopped seasonal vegetables, that could include:
red cabbage
carrots
red capsicum
yellow capsicum
mange tout
baby sweetcorn
broccolli
asparagus
3 teaspoons Taste #5 Umami Bomb
TO SERVE
egg noodles
Method
- In a large wok, heat the vegetable oil on a high flame. Add the garlic, ginger and onion, and fry for a minute.
- Add the rest of the chopped vegetables and the Umami Bomb and stir-fry on a high heat for 3-5 minutes, stirring constantly, until the vegetables are beginning to cook through but still retaining some crunch.
- Meanwhile, cook four portions of egg noodles as per the packet instructions.
- Add to the wok and toss with the vegetables. Cook for a further minute until well combined. Serve.
