Mushroom vegetable stir-fry | Reader's Digest Australia
Stir-frying really makes the most of vegetables, retaining their colour, flavour and texture. The best thing about this dish is that you can use up any vegetables in the refrigerator and turn them...
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Cooking tools:
- Wok
- Nonstick skillet
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Serving platter
- Spatula
- Stove
Ingredients
- 1 1/2 tablespoons salt-reduced soy sauce
- 1 1/2 tablespoons dry sherry
- 1 tablespoon honey
- 2 tablespoons salt-reduced vegetable stock
- 2 tablespoons vegetable oil
- 150 g (5 oz) carrots, cut into batons
- 200 g (7 oz) red capsicum (bell pepper), halved, seeded and sliced
- 200 g (7 oz) yellow capsicum (bell pepper), halved, seeded and sliced
- 150 g (5 oz) button mushrooms, halved
- 1 clove garlic, crushed
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
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