Easy vegetable stir-fry
This quick vegetable stir-fry brings together tender butternut squash, crisp sugar-snap peas, and chewy noodles tossed in a savoury black bean sauce. Sesame oil infuses every bite with a rich, nutty aroma. Garnish with toasted sesame seeds just before serving for an irresistible crunch.
Ingredients
- Vegetable oil15 ml
- Sesame oil10 ml
Instructions
4 steps- 1
Tip the diced vegetables and vegetable oil into a large wok. Fry over a high heat, stirring, for about 5 minutes, until the vegetables begin to take on some colour. Add the sauce with 300ml/½ pint water and leave to bubble, stirring occasionally, for 12-15 minutes, until the sauce has reduced and the vegetables are cooked through.
- 2
Meanwhile, tip the sesame seeds into a frying pan and toast until golden brown, then tip into a bowl to stop them cooking further.
- 3
Heat the sesame oil in the sesame seed frying pan, add the sugar-snap peas and stir-fry for 1 minute.
- 4
Add the noodles to the vegetable mixture and use tongs to mix them through as they heat up. Tip in the sugar-snap peas and most of the sesame seeds, stir through, then divide between plates. Scatter the rest of the sesame seeds over the top and serve.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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