Sichuan soya and vegetable stir fry

2

Ingredients

50g dried soya pieces

Marinade
1 tablespoon rice wine

1 teaspoon ground Sichuan pepper

1 teaspoon soy sauce

½ teaspoon Chinese five-spice

2 garlic cloves, finely chopped

Stir fry
2 tablespoons vegetable oil

1 red chilli, chopped

½ onion, finely sliced

2cm piece of ginger, peeled and grated

2 cloves garlic, finely chopped

¼ broccoli, cut into small florets

1 handful mangetout

1 carrot, peeled and cut into fine batons

1 handful of babycorn, chopped

300ml hot vegetable stock

1 tablespoon soy sauce

1 desert spoon honey or sugar

1 tablespoon cornflour, blended with 1 tablespoon cold water

1 spring onion, finely chopped

salt and ground white pepper

Weight the soya pieces into a bowl and pour over boiling water to reconstitute.

Mix the marinade ingredients together. Drain the water from the soya pieces and mix with the marinade.

Leave to marinade overnight or at least for two hours.

Have all of your ingredients measured out and veg cut up next to your stove.

Heat a wok over a high heat. Pour in 1tablespoon vegetable oil and stir fry the soya pieces until they feel a little firmer. Empty onto a plate.

Heat 1 tablespoon vegetable oil. Add the onion and chopped chilli and stir fry for one minute.

Add the remaining vegetables and stir fry for a minute or two until they soften slightly.

Pour in the hot stock, honey and soy sauce. Bring to the boil and stir in the cornflour.

Season to taste. Pour into serving dishes and sprinkle on the spring onion.

Serve with egg fried rice.

Try this with any vegetables you have to hand.