Thursday, 4 October 2007

Beef and Ginger Stir fry

Beef and Ginger Stir fry

2 Tbsps oil
2 Tbsp Root ginger, grated
2 tsp Massel vegan beef style stock
Soy Sauce to taste
1/4 cup boiling water
3 or more cups sliced veges which can include carrot, broccoli, capsicum, mushroom, cabbage, swede, celery, onion, leeks, bean sprouts, cooked chickpeas, baby corn, courgette, snow peas, green beans
1 Tbsp cornflour

Heat oil in wok and fry root ginger and beef stock with onions, add in any root veges like carrot, swede and other slow cooking veges and 1/4 cup boiling water and stirfry for 5 mins then add in the other veges and keep stirring until cooked. Add soy sauce to taste.
Mix cornflour with water and stir through to coat the veges.

HINT: An easy way to always have root ginger on hand is to freeze it in an airtight container and grate what you need while it's still frozen.

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