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Soy Ginger Honey Vegetables (2 syns)

This is dish is beautiful and unbelievably easy to make. It's sweet with a touch of saltiness and is just simply yum. I've made this dish about 30 times because it is that good. It never fails to impress and all my guests always say mmmmmmmm! Even the non-veggies.
Course Accompaniment, Dinner, Light Meal, Lunch
Cuisine Oriental
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 2 pack choi cut into thirds
  • 1 Carrot finely chopped
  • 1 onion - roughly chopped
  • 1 Yellow pepper roughly chopped optional
  • 2 handfuls mushrooms closed cup or chestnut
  • Handful mangetout - ends chopped off then cut into thirds
  • Any other vegetables you want perhaps avoid broccolli and definately no kale. Can add courgettes. Babycorn.
  • 1.5 tbsp honey
  • 1 inch cube root ginger diced finely or 1 frozen cube
  • 2 cloves garlic or 1 frozen cube
  • 4 tbps dark soy sauce
  • 1 red chilli finely chopped deseed if you don't like too much hotness. Can use 1/4 tsp chill flakes.
  • Rice or Egg/Udon noodles

Method

  1. Mix the honey, ginger, garlic, soy sauce and chilli.
  2. Heat a wok or frying pan. Stir fry the following in order.
  3. Add mushrooms and carrots together. Stir fry for about 2 mins - high heat.
  4. Now add in the other veg - onion, peppers and mange tout. Stir fry for 30 secs.
  5. Add the honey mixture to the wok. Stir fry quickly 30 secs.
  6. Turn off heat.
  7. Serve with noodles or rice straight away.
  8. Eat it all up - it does not keep well (vegetables go all limp the following day).

Recipe Notes

Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.