Ingredients (serves 4)
- 2 tbs 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 tbs honey
- 150ml teriyaki marinade
- 85ml soy sauce
- 3 tbs Worcestershire sauce
- 2 garlic cloves, crushed
- 50g grated ginger
- To make the sauce, combine teriyaki marinade, the sauces, garlic and ginger in a bowl and set aside.
- Heat 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.
- Stir in sauce, lime juice and honey, and cook for long enough to just heat the sauce through.
(By Valli Little via Taste.com.au)
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