Stir-fry with VERA mini sweetcorn cobs
Ingredients:
Vegetables:
1 red pepper
1 yellow pepper
1 jar of VERA mini sweetcorn cobs
2 carrots
1 broccoli
approx. 200 g of button mushrooms
1 onion
Sauce:
1/3 of a glass of light soya sauce
2 tablespoons of dark soy sauce
4 cloves of garlic (finely chopped)
1 teaspoon of fresh ginger
2 tablespoons of cane sugar
1 teaspoon of sesame oil
1/2 cup water
2 tablespoons of potato starch
optional: 1/2 teaspoon of rice vinegar or lime juice
To serve:
fresh coriander
sesame
chives or spring onions
rice
Preparation:
To begin with, chop all the vegetables. In a small bowl, mix the sauce ingredients thoroughly. In a hot wok with a little oil (e.g. sesame or rapeseed oil – high smoke point), fry the vegetables – starting with those that take the longest, such as carrots, peppers and onions – until golden, then add the rest. Fry for 2–3 minutes, then pour in the sauce and cook until it thickens. Sesame seeds, fresh coriander and spring onions make a great topping. Serve with rice and be prepared for seconds
