Rainbow Stir-fry
Ingredients
- One 300gr. pack stir fry vegetables containing: mangetout, bean shoots, water chestnuts,
- carrots, red peppers, sliced green cabbage
- and broccoli florets
- 1 pack containing: 2 baby pak choi, a few mangetout, 4 or 5 baby sweetcorn,
- 1 stick lemon grass, 1 red chilli pepper.
- 2" piece of ginger, chopped into small pieces,
- 6 closed cup mushrooms, thinly sliced
- 2 spring onions, diagonally sliced
- ½ each red and yellow bell peppers, cut into
- bitesize pieces.
- Thinly sliced rump/sirloin steak or thinly sliced chicken breast, as little or as much as you like
- 1 packet Blue Dragon Stir Fry sauce
- e.g. Szechuan Spicy Tomato
- Large Stir fry pan
Method
Cut everything that isn't (e.g. sweetcorn) into similar bitesize pieces, cut the lemon grass into two
and bash it slightly to flatten.
Add a little oil to the pan and stir fry the steak or chicken strips until cooked. Remove from the pan and leave to one side.
Heat 3 tbsp. vegetable oil (I used olive oil) in a large stir fry pan and add the finely chopped red chilli pepper, chopped ginger and the lemon grass sticks. Stir fry for a minute then add the sweetcorn, mushrooms, mangetout, broccoli and peppers; stir fry another couple of minutes then mix in the rest of the vegetables. Stir fry until cooked as you like, retaining their crunch.
Finish by adding the separately fried sirloin steak or chicken strips and stirring in some Blue Dragon Szechuan spicy tomato sauce to lightly coat the vegetables. Cook enough to heat the sauce and meat through, then remove the lemongrass sticks.
Serve immediately.
