Get sizzling with this speedy stir-fry. Perfect for weeknight dinners.
Ingredients
- 2 tablespoons vegetable oil
- 50g butter
- 1 onion, thinly sliced
- 100g carrots, cut into thin matchsticks
- 225g Swiss brown mushrooms, sliced
- 175g baby corn
- 225g bean sprouts, trimmed
- 250g baby spinach
- 1 lime, juiced
- 1 tablespoon honey
Stir-fry sauce
- 150ml teriyaki marinade
- 85ml soy sauce
- 3 tablespoons Worcestershire sauce
- 2 garlic cloves, crushed
- 50g grated ginger
Method
- Step 1To make the sauce, combine teriyaki marinade, the sauces, garlic and ginger in a bowl and set aside.
- Step 2Heat oil and butter in a wok over high heat. Add onion and cook for about 30 seconds. Add carrot, mushroom and corn, and stir-fry for 1 minute. Add bean sprouts and baby spinach and continue cooking for about 30 seconds until spinach begins to wilt.
- Step 3Stir in sauce, lime juice and honey, and cook for long enough to just heat the sauce through.
Nutrition
1589 kj
Energy
28g
Fat Total
9g
Saturated Fat
9g
Protein
2470.23mg
Sodium
18g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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