Stir-fried Vegetables
Stir-fried vegetables are a great meal on their own or they can be turned into a tasty side dish with meat or fish. Here’s a favourite of mine. The vegies used in this recipe travel well, making this an ideal meal for caravanning or camping. However, feel free to use the vegetables of your choice.  Serves 2 18 minutes
- ½ teaspoon chicken stock powder
- ½ cup hot water
- 2 teaspoons corn flour
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 small onion cut into wedges, peel each wedge into single slices
- 1 small carrot, cut in half crosswise then lengthwise into thin straws
- 1 small zucchini, cut in half crosswise then lengthwise into thin strips
- 1 medium red capsicum, sliced into thin strips
- 150g cauliflower, cut into small florets
Dissolve the chicken stock powder in the hot water. Dissolve the corn flour in the soy sauce. Heat the oil in the fry pan; add the garlic, onion, carrot, zucchini, capsicum and cauliflower then stir-fry on high heat for 1 minute. Lower the heat to medium, add the liquid stock, cook stirring for 2 minutes or until the vegetables are lightly coked. Add the diluted cornflour and cook stirring for ½ minute or until the sauce thickens. Season to taste and serve with extra soy sauce for a fuller flavour.
Recipe provided by Eva Stovern,
Caravan Chef – Author of: Around Australia with 30 Ingredients  To find out more about Eva’s amazing recipes click here.
To buy the Around Australia with 30 Ingredients book online click here. |
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