Asian Veggie Stir Fry
Low Sodium Soy Sauce (1/2 cup)
Tomato Rosemary Sauce (2 tbsp)‡
Chilies, Chopped and mixed in into Sauce (2 pc)‡
Minced Fresh Ginger (1 tbsp)‡
Sesame Oil (3 tbsp)
Onion, Cut Into Large Chunks (1 pc)‡
Oyster Mushrooms (50 g)‡
Red Capsicum, Cut Into Large Chunks (1 pc)‡
Yellow Capsicum, Cut Into Large Chunks (1 pc)‡
Cloves, Minced (2 pc)
Zucchini Green & Yellow, Cut Into Large Wedges (2 pc)‡
Baby Corn (100 g)‡
Pok-Choi (200 g)‡
Spring Onions (50 g)‡
Raw Honey (2 tbsp)‡
Broccoli Cut Into Florets (1 pc)‡
Cooked Noodles Or Rice, For Serving
Sesame Seeds, For Serving
‡: available in Tall Tree Organic Subscription
In a bowl, mix together the soy sauce, tomato rosemary sauce, chillies and ginger & set aside.
Heat the oil in a large skillet over medium-high heat.
Add the onion and peppers, and stir, cooking for 2 to 3 minutes.
Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously.
Add the zucchini, mushrooms, spring onions & pok-choi and stir around, cooking for a further 2 minutes.
Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.
Stir the veggies in the sauce adding the honey, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce and honey.
Serve over noodles or rice, with a sprinkling of sesame seeds.