50ml Vegetable oil
100ml Ginger Chilli Soy Glaze
1 medium onion, sliced thin
1 cup carrots, sliced diagonally
2 cups broccoli florets
2 cups sugar snap peas
1 large red capsicum, cut into strips
- Preheat the oil in a wok on a medium-high heat.
- Add onion and carrots, stir fry for 2 minutes.
- Add remaining vegetables and stir fry until vegetables are tender, but crisp.
- Add Ginger Chilli Soy Glaze, reduce heat and simmer for 10 minutes.
- Serve on in a bowl with rice.