Vegetable Stir-Fry

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Vegetable Stir-Fry

 

 

8 tsp vegetable oil

50 g (1 3/4 oz) vegan margarine (-OR- oil)

1 onion, thinly sliced

100 g (3 1/2 oz)carrots, cut into thin matchsticks

225 g (8 oz) Swiss brown mushrooms, sliced

175 g (6 oz) baby corn

225 g (8 oz) bean sprouts, trimmed

250 g (9 oz) baby spinach

1 lime, juiced

4 tsp honey (-OR- vegan alternative)

 

Stir-Fry Sauce

 

150 ml (5 fl oz) vegan GF teriyaki marinade

85 ml (3 fl oz) GF soy sauce

1/4 cup vegan GF Worcestershire sauce

2 garlic cloves, crushed

50 g (1 3/4 oz) grated ginger

 

 

1. To make the sauce, combine teriyaki marinade, the sauces, garlic

and ginger in a bowl and set aside.

 

2. Heat oil and margarine in a wok over high heat. Add onion and cook

for about 30 seconds. Add carrot, mushroom and corn, and stir-fry for

1 minute. Add bean sprouts and baby spinach and continue cooking for

about 30 seconds until spinach begins to wilt.

 

3. Stir in sauce, lime juice and honey (or alternative), and cook for

long enough to just heat the sauce through.

 

 

Serves 4.