Advertisement
Vegetable stir-fry with garlic sauce

Ingredients

  • 1½ cups (375 ml) salt–reduced chicken stock
  • 2 tablespoons salt–reduced soy sauce
  • 2 tablespoons cornflour (cornstarch)
  • ½ teaspoon chilli powder
  • 1½ teaspoons peanut or vegetable oil
  • 2 cloves garlic, crushed
  • 3 tablespoons grated fresh ginger
  • 2 cups (120 g) small broccoli florets
  • 2 cups (360 g) fresh or canned baby corn
  • 1 large red capsicum (bell pepper), halved, seeded and thinly sliced
  • 1¼ cups (215 g) sliced water chestnuts
  • 1 tablespoon sesame seeds, toasted, to garnish

Preparation

  1. Combine ¼ cup (60 ml) of the stock in a bowl with the soy sauce, cornflour and chilli powder.
  2. Stir until smooth, then set aside.
  3. Heat the peanut oil in a wok or large non–stick frying pan over high heat.
  4. Add the ginger and garlic and stir–fry for about 1 minute, or until fragrant.
  5. Remove to a plate.
  6. Add the broccoli to the wok and stir–fry for 4 minutes, or until it begins to soften.
  7. Remove to a plate.
  8. Add the corn, capsicum and water chestnuts and stir–fry for 3 minutes, or until they begin to soften.
  9. Return the broccoli to the wok and pour in the remaining stock.
  10. Cover and cook for 3 minutes, or until the vegetables are tender.
  11. Add the cornflour mixture, return the ginger and garlic to the wok and stir–fry for about 1 minute, or until the sauce thickens.
  12. Sprinkle the sesame seeds over the vegetables, divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 12 minutes

Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

Never miss a deal again - sign up now!

Connect with us:

Philippines lockdown update:
Please be advised that due to the current lockdown in the Philippines, we hope to have the April print issue available by the middle of July, and the May, June and July issues available by the end of July, but this is dependent on when local lockdown restrictions are lifted. We sincerely apologise for this inconvenience. Thank you and stay safe!
– The Reader’s Digest team