Easy vegetable stir-fry
Description
The secret to a simple, satisfying stir-fry is making sure there are plenty of different textures to keep each mouthful interesting. This Chinese stir-fry has crunchy sugar snaps, sticky sweet root veg and chewy noodles, topped with toasted sesame seeds.
Ingredients
- 2 x 350g bags diced butternut squash and sweet potato mix
- 1 tbsp vegetable oil
- about 250g/9oz black bean stir-fry sauce (brands vary)
- 2 tbsp sesame seeds
- 2 tsp sesame oil
- 200g/7oz sugar-snap peas
- 3 x 150g packs straight-to-wok medium or thick noodles, heated according to the packet instructions
Directions
- Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring, for about 5 minutes, until the vegetables begin to take on some colour. Add the sauce with 300ml/½ pint water and leave to bubble, stirring occasionally, for 12–15 minutes, until the sauce has reduced and the vegetables are cooked through.
- Meanwhile, tip the sesame seeds into a frying pan and toast until golden brown, then tip into a bowl to stop them cooking further.
- Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute.
- Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up. Tip in the sugar-snap peas and most of the sesame seeds, stir through, then divide between plates. Scatter the rest of the sesame seeds over the top and serve.
