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21 December 2012,02:29 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut the asparagus into 5 cm (2 inch) pieces, keeping the stems and tips separate. Deseed the pepper and cut into bite-sized pieces.
  • Slice the courgettes thinly. Top and tail the mange tout and green beans and cut diagonally. Roughly chop the spring green leaves.
  • Blanch the carrots and broccoli florets in boiling water for 1 minute. Add the asparagus stems and continue for another minute.
  • Drain and place in a bowl of cold water for a crispy texture. Drain and combine with all the other vegetables and ginger.
  • Dry-fry the sesame seeds in a nonstick frying pan over a medium heat. Shake the pan to move the seeds around for 3 - 4 minutes or until they are lightly browned and popping. Spoon into a small bowl.
  • Heat the oil the same wok and stir - fry the garlic over a medium heat for 1 - 2 minutes or until lightly browned.
  • Add the mixed vegetables and bean sprouts and stir - fry for 3 - 4 minutes. Add the stock and soy sauce and toss together.
  • Add the spring onions and cherry tomatoes don't lose their shape. Taste and adjust the seasoning.
  • Spoon on to a serving plate, sprinkle sesame seeds on top and garnish with coriander leaves.


  • 1 kg mixed vegetables
  • Piece of fresh root ginger, peeled, finely shredded
  • 1 tablespoon Cooking Oil
  • 8 garlic cloves, finely chopped
  • 250 grams bean sprouts
  • 4 tablespoons vegetable stock or water
  • 5 tablespoons light soy sauce
  • 4 spring onions cut into 2.5 cm (1 inch) lengths
  • A few cherry tomatoes, with calix left on if possible
  • Coriander leaves, to garnish

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