Stir Fry

Allergens: GlutenSoySesamePeasCorn

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Slice the onions, mushrooms, carrots, water chestnuts and bell peppers.

Remove the ends of the sugar snap peas and cut the broccoli into florets.

Halve the baby corn.

Press or mince the garlic.

In a large wok, heat the oil over high heat (8/9).

Add the onions, carrots and mushrooms. Stir-fry for about 5 minutes, stirring frequently.

Add the water chestnuts, bell peppers, broccoli, bamboo shoots, baby corn and sugar snap peas. Stir-fry for about 5 minutes.

In a bowl, mix the vegetable broth, soy sauce, water, maple syrup, sesame oil, red pepper flakes and cornstarch until smooth.

Add the garlic to the vegetables and stir-fry for 30 seconds.

Add the sauce and stir until it comes to a boil and thickens.

Reduce the heat to medium (6/9) and cook for another 2–3 minutes, stirring occasionally.

Cook the rice according to the package instructions and serve with the stir-fry.