Five-spice vegetable stir-fry
| Serves | 4 | Origin | Far East | |
| Preparation | 10 min | Heat rating |  | (Mild) |
| Cooking | 15 min | Ease |  | (Easy) |
| Vegetarian | Yes | |||
Ingredients
2 tsp Chinese five spice (non organic)
1 1/2 tsp corn flour
2 tbsp light soy sauce
2 tbsp Chinese rice wine (shaohsing)* or dry sherry
1 tsp caster sugar
1 tbsp vegetable oil
1 red peppers, thinly sliced
100g mange tout or fresh green beans
1 head of broccoli, cut into long florets
200g fresh mushrooms, thinly sliced
1 1/2 tsp corn flour
2 tbsp light soy sauce
2 tbsp Chinese rice wine (shaohsing)* or dry sherry
1 tsp caster sugar
1 tbsp vegetable oil
1 red peppers, thinly sliced
100g mange tout or fresh green beans
1 head of broccoli, cut into long florets
200g fresh mushrooms, thinly sliced
Preparation
Combine corn flour and 1/3 cup (80ml) cold water in a bowl. Add soy sauce, Chinese rice wine, sugar and Chinese five-spice, and mix well. Meanwhile, heat the oil in a wok over high heat until smoking.
Add the vegetables and stir-fry for 2 minutes. Add sauce mixture and stir-fry for 2 minutes or until vegetables have softened but are still crunchy, and sauce has thickened.
Divide the stir-fry among serving plates and serve with steamed rice.