Vegetable Stir-Fry. Vegetable stir-fry recipe, preparation time 20 minutes, cooking time 7 half minutes, serves 4 people. A wide variety of suggestions for vegetables and sauces.

Preparation Time: 20 minutes

Microwave Cooking Time: 7 1/2 minutes

Serves: 4 people

Ingredients:
30m1/2 tbsps oil
4 spears broccoli
120g/4oz mangetoutlpea pods, trimmed
120g/l4oz miniature sweetcorn
1 red pepper, seeded and sliced
60g/2oz/Y2cup water chestnuts, sliced
120g/4oz mushrooms, sliced
1 clove garlic, minced
15m1/1 tbsp cornflour/cornstarch
90m1/6 tbsps vegetable stock
60m1/4 tbsps soy sauce
30m1/2 tbsps sherry
120gl4oz bean sprouts
2 spring/green onions, sliced

Pre-heat a browning dish according to manufacturer's directions. Add the oil to the dish when hot. Cut off the broccoli flowerets and reserve them. Slice the stalks diagonally. Slice the miniature sweetcorn in half lengthwise. Put the sliced broccoli stalks and the corn together in the hot oil for 1 minute on HIGH. Add the red pepper, mangetout/pea pods, water chestnuts, garlic, mushrooms and the broccoli flowerets and cook a further 1 minute on high. Mix together the cornflour/cornstarch, vegetable stock, soy sauce and sherry in a glass measure or a small glass bowl and cook for 4 minutes on high, stirring after 1 minute until thickened. Transfer the vegetables to a serving dish and pour over the sauce. Add the bean sprouts, spring/ green onions and cook a further 1 minute on high. Serve immediately.