Makes 2 servings
* If using gluten-free spices, coconut aminos or gluten-free tamari, and gluten-free vegetable stock
2 tbsp sesame oil
2 cups broccoli, chopped
1 cup red pepper, chopped
1 cup yellow pepper, chopped
1 cup green beans, chopped
1 cup baby sweetcorn
½ cup sweetcorn
1 clove garlic, minced
½ tsp ginger, grated
1 tbsp coconut aminos or gluten-free tamari
3 tbsp vegetable stock
1 tsp cornflour
4 tsp sesame seeds
2 cups cooked wholegrain rice or wholewheat noodles
Heat the sesame oil in a wok, add broccoli and stir fry for 1-2 minutes.
Add peppers, green beans, baby corn, corn, garlic, and ginger. Stir fry for another 1-2 minutes until crisp-tender.
In separate cup mix together soy sauce, stock, and cornflour. Mix well to break up clumps of cornflour.
Add the liquid to the wok and cook until desired tenderness is reached.
Serve with rice and top with sesame seeds.