Ingredients:
1 tbsp oil
1 pc onion, cut into wedges
1 clove garlic, crushed
1 tsp grated ginger
1 small red chilli (or 1 tsp chopped chilli), seeded and chopped
4 cups sliced leftover veggies of choice
1/4 cup soy sauce
1 tbsp chilli sauce
1 tbsp hoisin sauce
1/4 cup halved macadamias, roasted
rice, to serve
Procedure:
1. Heat oil in a wok or large frying pan on high. Stir-fry onion, garlic, ginger and chilli for 1 minute, until tender.
2. Add vegetables in cooking order (longest to shortest time) and stir-fry for 2-4 minutes, until just tender.
3. In a jug, whisk sauces together and add to wok. Stir-fry for 1-2 minutes, until bubbling. Sprinkle with nuts and serve with rice.
Servings: 4
Preparation: 15 minutes
Cooking: 8 minutes
Top Tip: Try carrot, capsicum, celery, snow peas, green beans, baby corn, mushrooms, and zucchini – even a can of sliced bamboo shoots.