VIDEO: Farrington’s Food for Thought – Vegetable stir fry

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The team at Farrington Oils have come up with another tasty treat.

“A warming and healthy stir fry, this recipe is part of a new section on our website exclusively by Eli Farrington.

“You can also create a sweet oriental dressing, see our website for the recipe.

“You can see this and other recipes on our new You Tube channel too.”

INGREDIENTS (serves two)

15g sesame seeds

Half an onion

Half a red pepper

Two savoy cabbage leaves

Babycorn, handful

Sugarsnap peas, handful

One carrot

Three chestnut mushrooms

75g beansprouts

One to two tbsp Mellow Yellow rapeseed oil

METHOD

Firstly, wash and prepare the vegetables.

Cut the pepper, slice the cabbage and carrots (julienne) and cut the onion into chunks.

Remove the stalk from the cabbage leaves and slice, along with the chestnut mushrooms.

Toast the sesame seeds. You can do this in a hot pan or on a tray in the oven (we prefer on a pan as you can agitate the seeds and keep a close eye on them as they can burn quickly).

Then, heat the rapeseed oil in a pan until it’s really hot, and add the onions, sweetcorn and baby corn, cooking for one minute.

Add the remaining vegetables cooking for a few minutes.

Finish by adding the bean sprouts and sesame seeds for a further minute, before serving.

This dish is great served on its own, or with chicken, prawns and/or egg fried rice.