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Speedy vegetable stir-fry
Serves 4
450g broccoli
2.5cm piece root ginger
125g mange tout
1 yellow pepper
1 red pepper
3 tablespoons groundnut oil
2 tablespoons vegetable stock or water
125g baby sweetcorn
1 tablespoon oyster sauce or soy sauce
4 spring onions
salt and pepper to taste

Wash the broccoli and break up into small florets. Peel and finely chop the garlic. Peel and grate the ginger.
Peel the carrots and cut into matchsticks. Trim the mange tout. Deseed and chop the peppers.
Heat the oil in a wok until beginning to smoke. Add the garlic and ginger and stir-fry for 1 minute. Add the broccoli, peppers and carrots. Stir-fry for 5 minutes.
Add the stock, mange tout and baby sweetcorn to the wok and cook for a further 3 minutes. Stir in the oyster or soy sauce.
Trip and finely chop the spring onions and sprinkle over. Season, give one last stir and serve immediately.

Variation: You can use any mixture of seasonal vegetables in this simple stir-fry. Buy the freshest, cheapest produce.

Serving tip: This stir-fry makes a meal in itself but also makes a grat side dish served with a grilled fish or tasty lamb chops.

Did you know?
One portion of fresh, boiled broccoli (100g) provides over half the recommended daily intake of vitamin C and some vitamin B and iron.

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