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Vegetable stir-fry

Nancy Lam from Great Food Live
Nancy Lam serves this healthy lunch dish of crisp vegetables and nuts with a savoury sauce and a drizzle of honey

Vegetable stir-fry

Method

1. Heat the oil in a wok or frying pan over a high heat and stir-fry the carrots, long beans, water chestnuts and pepper for 4-5 minutes.

2. Add the mushrooms and pak choi, stir in the bean sprouts, soy sauce and wine.

3. Transfer to a plate and garnish with nuts, sesame seeds and spring onion. Drizzle with honey and serve.

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Serves: 2

Prep: 10 min
Cook: 10 min

Ingredients
1 large carrot, cut into bite-sized pieces
100g long beans, broken
100g water chestnuts, thinly sliced
1 red pepper, cut into bite-sized pieces
100g Mushrooms, cut into bite-sized pieces
200g pak choi, washed
100g bean sprouts
2 tbsp Soy sauce
1 tbsp White wine
2 tbsp clear honey
1 tbsp oil
chopped nuts, (optional)
Sesame seeds
spring onion, to garnish