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Categories:
soy sauce sweet chili sauce sherry wine brown sugar wine vinegar sunflower oil garlic scallions zucchini carrots red bell pepper bean sprouts green beans sesame oil salt sesame seeds
Viewed: 98 - Published at: 7 years agoIngredients
- 1 tablespoon soy sauce
- 2 teaspoons sweet chili sauce
- 2 tablespoons sherry wine
- 1 tablespoon brown sugar
- 1 tablespoon wine vinegar
- 2 tablespoons sunflower oil
- 1 garlic clove, minced
- 4 scallions, thinly sliced diagonally
- 9 ounces zucchini, cut into julienne strips
- 9 ounces carrots, cut into julienne strips
- 1 red bell pepper, cored, seeded and thinly sliced
- 14 ounces bean sprouts
- 4 12 ounces green beans, cut into 2 inch pieces
- 1 tablespoon sesame oil
- salt and pepper
- 2 teaspoons sesame seeds, to garnish
Method
- Combine the soy sauce, chili sauce, sherry, sugar, vinegar and seasoning.
- Heat sunflower oil in wok, swirl around until hot.
- Add the garlic and scallions to wok and stir-fry for 1 to 2 minutes.
- Add the zucchini, carrots and bell pepper; stir-fry for 1 to 2 minutes.
- Add the soy sauce mixture and bring to a boil.
- Add the bean sprouts and green beans and stir-fry 1 to 2 minutes, making sure all the veggies are thoroughly coated with the sauce.
- Drizzle the sesame oil over the veggies in the wok and stir-fry for about 30 seconds.
- Serve the salad hot, sprinkled with sesame seeds.
