Stir-frying really makes the most of vegetables, retaining their colour, flavour and texture. The best thing about this dish is that you can use up any vegetables in the refrigerator and turn them into a tasty and nutritious side dish or light meal served with noodles.
1 1/2 tablespoons salt-reduced soy sauce
1 1/2 tablespoons dry sherry
1 tablespoon honey
2 tablespoons salt-reduced vegetable stock
2 tablespoons vegetable oil
150 g (5 oz) carrots, cut into batons
200 g (7 oz) red capsicum (bell pepper), halved, seeded and sliced
200 g (7 oz) yellow capsicum (bell pepper), halved, seeded and sliced
150 g (5 oz) button mushrooms, halved
1 clove garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
Put the soy sauce, sherry, honey and stock in a small bowl. Stir together until combined and set aside until needed.
Heat the vegetable oil in a wok or large non-stick frying pan over high heat. Add the carrot and stir-fry for 30 seconds. Pour in 1–2 tablespoons of water, cover, and cook for about 2 minutes, or until the carrot starts to soften.
Add the capsicums, mushrooms, garlic and ginger, and stir-fry for about 2 minutes, or until they are almost tender.
Pour in the sauce and stir-fry for 1 minute until all the vegetables are coated in the sauce. Transfer to a serving platter, sprinkle with sesame oil, and serve immediately.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.