This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or sugar
- 1 tbsp neutral oil
- 1 red pepper, sliced
- 1 carrot, thinly sliced
- 200 g broccoli florets
- 150 g mushrooms
- 2 spring onions
- Cooked rice or noodles
Method
- Mix soy sauce, vinegar, sesame oil and honey.
- Heat a wok or wide pan until very hot. Add neutral oil.
- Cook the firm vegetables first, then add mushrooms and spring onions.
- Pour in the sauce and toss for 1 to 2 minutes until glossy.
- Serve immediately with rice or noodles.
Useful tip: Keep the pan hot and avoid overcrowding so the vegetables fry rather than steam.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.