Crisp market vegetables in a glossy soy-ginger sauce

$2.26/serving$2.41at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• jasmine rice1 cup
• broccoli1 small crown
• bell pepper1 ea
• carrot2 ea
• snap pea2 handfuls
• garlic3 cloves
• gingera thumb
• soy sauce3 tbsp
• sesame oil1 tbsp
• corn starch1 tbsp

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups water and a pinch of salt and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Prep for speed

• •Meanwhile, cut the broccoli into small florets.
• •Cut the bell pepper into thin strips.
• •Cut the carrots into 1/4 inch coins on a steep angle.
• •String the snap peas.
• •Mince the garlic.
• •Grate the ginger.

3The sauce

• •In a bowl, stir the soy sauce, sesame oil, corn starch and ½ cup cold water together until no lumps remain.

4Stir-fry hot

• •Heat 2 tbsp oil in your widest pan over high heat until it shimmers.
• •Add the broccoli and carrots and stir-fry 3 minutes, tossing often, until bright green.
• •Add the bell pepper and snap peas and stir-fry 2 minutes until crisp-tender.
• •Push the vegetables to the side, add the garlic and ginger to the middle, and sizzle 30 seconds until fragrant.

5Glaze & plate

• •Re-stir the sauce and pour it into the pan.
• •Toss 1 minute until the sauce bubbles thick and coats every piece.
• •Serve immediately over the fluffed jasmine rice.