Events and Celebrations

Ingredients
  • 1 tablespoon olive oil or rapeseed oil
  • ½ onion, diced
  • ½ red pepper, cored, deseeded and diced
  • 1 celery stick, sliced
  • 1 tablespoon light soy sauce
  • 1 tablespoon tomato ketchup
  • pinch of chilli powder
  • 50 g (2 oz) mushrooms, trimmed and sliced
  • 5 cherry tomatoes, halved
  • 50 g (2 oz) mangetout or French beans, halved if large
  • 50 g (2 oz) bean sprouts
  • 1 large carrot, cut into batons
  • spring onion curls, to garnish (optional)
Directions

Heat the oil in a large nonstick pan or wok. Add the onion and cook for 2 minutes.

Add the red pepper and celery and sauté for a few minutes. Add the soy sauce, tomato ketchup and chilli powder and stir well.

Add the remaining vegetables and stir-fry over a medium heat for 10–15 minutes until the vegetables are tender. Add a small amount of water if necessary.

Garnish the stir-fry with spring onion curls (if liked) and serve with wholemeal pitta bread.

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