Asian Veggie Stir Fry

Ingredients

• 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

Method

Serves 2

1. In a bowl, mix together the soy sauce, tomato rosemary sauce, chillies and ginger & set aside.

2. Heat the oil in a large skillet over medium-high heat.

3. Add the onion and peppers, and stir, cooking for 2 to 3 minutes.

4. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously.

5. Add the zucchini, mushrooms, spring onions & pok-choi and stir around, cooking for a further 2 minutes.

6. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.

7. 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.

8. Serve over noodles or rice, with a sprinkling of sesame seeds.

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