Wok vegetable medley

Recipe from: 2009
stir-fry

Ingredients 17
Servings 4
Time 20 mins

Ingredients

  • 400
    g
    carrots
  • 150
    g
    sugar peas
  • 150
    g
    bamboo shoots (tinned)
  • 1
    cup
    small corn cobs (212ml)
  • 1
    yellow pepper
  • 1
    red pepper
  • 1
    green pepper
  • 1
    garlic clove
  • 2
    tsp
    olive oil
  • 1
    cup
    chopped fresh pineapple
  • 300
    ml
    tomato juice
  • 2
    ml
    Natreen Liquid
  • 2
    Tbs
    soy sauce
  • 1
    Tbs
    vinegar
  • Chilli powder to taste
  • Ginger powder to taste
  • 160
    g
    chinese noodles
 

Method

20 mins
 
Clean the carrots and sugar peas, peal the carrots and cut into thin diagonal slices. Rinse the sugar peas and halve diagonally.
Drain bamboo shoots and corn cobs. Halve, clean and rinse the peppers and cut into strips. Clean and crush the garlic. Sauté
the vegetables together with the garlic in heated oil for approx. five minutes. Add pineapple pieces and tomato juice and bring to the boil. Season to taste with Natreen Liquid, soy sauce, vinegar, chilli and ginger powder. Thicken with light gravy thickener.

Prepare Chinese noodles as per instructions on the packet and serve with the vegetables.
 

Read more on: stir-fry  |  sauté
 

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