Spring vegetable stir-fry

menu for yor
serves 4
ingredients
1 tablespoon groundnut oil
1 garlic clove, sliced
2.5cm/1in piece of fresh root
ginger, finely chopped
100g/4oz baby carrots
100g/4oz patty-pan squash,
roughly chopped
100g/4oz baby corn
100g/4oz green beans, topped
and tailed
100g/4oz sugarsnap peas, topped
and tailed
100g/4oz young fresh asparagus,
cut into 7.5cm/3in pieces
8 spring onions, trimmed and cut
into 5cm/2in pieces
100g/4oz cherry tomatoes
For the dressing
juice of 2 limes
1 tablespoon clear honey
1 tablespoon soy sauce
1 teaspoon sesame oil
• Heat the groundnut oil in a wok or large heavy frying pan. Add the
garlic and ginger, and stir-fry for about 1 minute.
• Add the carrots, patty-pan squash, baby corn and beans, and stir-fry for
a further 3–4 minutes.
• Next, add the peas, asparagus, spring onions and cherry tomatoes, and
stir-fry for a further 1–2 minutes.
• To make the dressing, mix all the ingredients together. Add to the wok or
pan, stir well, then cover the wok or pan. Cook for 2–3 minutes more
until the vegetables are tender but still crisp. Serve immediately.