Chinese Vegetable Stir Fry

Ingredients

• 2 spring onions, sliced on an angle
• ½ onion, sliced
• ½ red capsicum, sliced
• 6 green beans cut into chunks
• 6 mushrooms, sliced
• 1 carrot cut into sticks
• ½ bok choy or pak sum (or spinach leaves)
• 1 cup broccoli
• ½ cup baby corn, canned, drained
• 1 tsp. sesame oil
• 1 tsp. grated ginger
• 2 tsp. garlic, crushed
• ¼ tsp. chilli paste
• 1 cup vegetable stock, hot
• 1 tbsp. soy sauce
• 2 tbsp. oyster sauce
• 2 tbsp. hoi sin sauce
• 1 tsp. brown sugar
• 1 tsp. cornflour

Method

1. 1Mix together in a small bowl Soy/Oyster/Hoisin sauce with brown sugar and set aside.
2. 2Boil kettle and in a large bowl soak the rice noodles for 3-4 mins then drain.
3. 3Heat a wok or non-stick fry pan on med high heat. Add sesame oil and stir fry onion for 2 mins. Add capsicum and stir fry a further 2 mins.
4. 4Add broccoli and carrot and ½ stock and place a lid on or over to steam the broccoli for 1-2 mins.
5. 5Take off lid and add garlic, chilli and ginger and stir fry for another minute.
6. 6Add beans, mushrooms, corn, Bok Choy and stir fry. Add remaining stock and cornflour mixed together and stir fry for another few minutes.
7. 7Add noodles, and sauce and stir so everything is incorporated.
8. 8Serve immediately.