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Ingredients
- 1 tablespoon sesame seeds
- 1 tablespoon oil
- 1 teaspoon sesame oil
- 1 garlic clove, crushed
- 2 teaspoons grated fresh ginger
- 2 spring onions (scallions), thinly sliced
- 250 g (9 oz) broccoli, cut into small florets
- 1 red capsicum (pepper), thinly sliced
- 1 green capsicum (pepper), thinly sliced
- 150 g (5 1/2 oz) button mushrooms, halved
- 30 g (1 oz/1/4 cup) halved pitted black olives
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sweet chilli sauce
Method
1. Place the sesame seeds on an oven tray and toast under a hot grill (broiler) for a couple of minutes, or until they are golden. Heat a wok, add the oils and swirl to coat the base and side of the wok. Add the garlic, ginger and spring onion and stir-fry for 1 minute.
2. Add the broccoli, capsicum, mushrooms and olives to the wok. Stir-fry for a further 2 minutes, or until the vegetables are just tender.
3. Combine the soy sauce, honey and chilli sauce in a bowl. Pour over the vegetables and then toss lightly. Sprinkle with the toasted sesame seeds and serve immediately.
