1 Tbsp. Oil
Selection of 5
vegetables e.g. Carrot, spring onions, bean sprouts, baby corn ,Peppers, Pack
Choy,
1 clove garlic
2cm piece fresh
ginger
1 recipe sweet and sour sauce
METHOD
1. Boil
enough water to cover the noodles. When
water is boiling add the noodles and cook for the required time. Drain and
refresh in cold water.
2. Make
the sweet and sour sauce-switch off and leave in pan
3. Meanwhile
prepare vegetables in a Chinese style. – Cut even thin slices on an angle to increase
the surface area – put them in separate piles on your tray.
3. Heat
the oil in the wok. Add the ginger and
garlic to flavor the oil
4. Then
add the vegetable that takes the longest to cook first followed by the next and
so on. Not the beanshoots. Stir fry
continuously – the vegetables should not be soggy or too crunchy -Take off the
heat
5. Add
the sauce , reheat with vegetables if required and
then add the beanshoots followed by the noodles
Combine
all the ingredients
