Carrot, Fennel And Pepper Stir Fry
|Five spice powder||1 Teaspoon|
|Light soy sauce||2 Tablespoon|
|Light stock/Water||1⁄4 Pint (150 Milliliter)|
|Wine vinegar||2 Teaspoon|
|Groundnut oil||3 Tablespoon|
|Spring onions||4 , cut into 1 inch lengths|
|Garlic||1 Clove (5 gm)|
|Carrots||3 , thinly sliced|
|Fennel bulb||1 , thinly sliced|
|Green pepper||1 , cored, seeded and sliced thinly|
1. Blend the five spice powder, soy sauce, stock or water, cornflour and vinegar together. Set aside.
2. Heat the oil in a wok, add the spring onions, garlic and vegetables and stir-fry for 2 minutes.
3. Add the blended sauce, stirring until thickened, cover and simmer for 2-3 minutes, shaking the wok occasionally. Check the seasoning and transfer to a warmed serving dish.