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