1 onion, thinly sliced
2 garlic cloves, crushed
1 Tblsp grated fresh ginger
1 red pepper, sliced
100gm green beans, sliced
100gms baby corn, quartered lengthways
150gm broccoli florets
50gm sugar snap peas, halved diagonally
1 x 300gm tin broad (fava) beans
1 Tblsp soy sauce
1 Tblsp hoisin sauce
6 spring onions, sliced
Method
Spray a wok or large frying pan with non-stick cooking spray.
Dry fry the onion, garlic and ginger until the onion starts to soften.
Add the vegetables and stir fry for 3 – 4 minutes.
Add ¼ cup of water.
Cover and cook for another 3 – 4 minutes.
Now stir in the soy and hoisin sauces and the spring onion.
Toss well to combine.
Season with freshly ground black pepper.
Serve with rice and sweet chilli sauce or mango chutney.
