Vegetable Stir Fry Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| 8 baby onions, halved | ||
| Eggplant aubergine | 1 , cubed | |
| Courgettes | 225 Gram, sliced | |
| 225 g/8 oz open-cap mushrooms, halved | ||
| Garlic | 2 Clove (5gm), crushed | |
| 400 g/14 oz can chopped tomatoes | ||
| 2 tbsp sundried tomato puree | ||
| black pepper | 1 | |
| Fresh basil leaves, to garnish | ||
Directions
MAKING
1) In a large preheated wok, heat the olive oil and stir-fry the baby onions and aubergine for 5 minutes, or until they are golden and just begin to soft.
2) Stir in the courgettes, mushrooms, garlic, tomatoes and tomato puree and stir-fry for about 5 minutes. Then lower the heat and simmer for about 10 minutes, or until the vegetables are cooked.
SERVING
3) Sprinkle with the black pepper, garnish with the fresh basil leaves and serve immediately.
1) In a large preheated wok, heat the olive oil and stir-fry the baby onions and aubergine for 5 minutes, or until they are golden and just begin to soft.
2) Stir in the courgettes, mushrooms, garlic, tomatoes and tomato puree and stir-fry for about 5 minutes. Then lower the heat and simmer for about 10 minutes, or until the vegetables are cooked.
SERVING
3) Sprinkle with the black pepper, garnish with the fresh basil leaves and serve immediately.
Chef
