Vegetable Stir Fry With Hoisin Sauce Recipe
Ingredients
| Sunflower oil | 2 Tablespoon | |
| Red onion | 1 , sliced | |
| 100 g/3 1/2 oz carrots, sliced | ||
| Yellow bell pepper | 1 To taste, deseeded | |
| 50 g/1 3/4 oz/1 cup cooked brown rice | ||
| Mange-tout | 175 Gram | |
| 175 g/6 oz/1 1/2 cups beansprouts | ||
| 4 tbsp hoisin sauce | ||
| Snipped chives | 1 Tablespoon | |
Directions
MAKING
1) In a large preheated wok, heat the sunflower oil and stir-fry the red onion slices, carrots and yellow bell pepper for about 3 minutes.
2) Stir in the cooked brown rice, mangetout and beansprouts and stir -fry for a further 2 minutes.
3) Lastly stir in the hoisin sauce into the vegetables, mix well until thoroughly heated.
SERVING
4) Spoon into the warm serving dishes, garnish with the snipped fresh chives and serve immediately.
1) In a large preheated wok, heat the sunflower oil and stir-fry the red onion slices, carrots and yellow bell pepper for about 3 minutes.
2) Stir in the cooked brown rice, mangetout and beansprouts and stir -fry for a further 2 minutes.
3) Lastly stir in the hoisin sauce into the vegetables, mix well until thoroughly heated.
SERVING
4) Spoon into the warm serving dishes, garnish with the snipped fresh chives and serve immediately.
Chef
