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Ingredients
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
Serve
Boiled rice
Instructions
- 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.
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