Mushroom vegetable stir-fry | Reader's Digest Asia
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...
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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