Any vegetables can be used for a quick stirfry, although hard ones, such as carrots, broccoli or cauliflower, need to be parboiled for several minutes. The suggested ones here work well but substitutes can be made.

Serves 2 as a main course, or 4 as a side dish.

Ingredients
1 red pepper deseeded and sliced
1 green pepper deseeded and sliced
1 onion peeled and chopped
1 large carrot peeled, sliced and parboiled for 3 minutes
6 mushrooms sliced
2-3 oz/75g beansprouts
1 teaspoon of salt and sugar
1 tablespoon light soy sauce
1 tablespoon of dry sherry
1 clove garlic chopped

Method
Heat a tablespoon of oil to a wok or pan, add the garlic and onions and stir-fry for 30 seconds. Next add the peppers and carrots, stir-fry for 30 seconds and add the mushrooms, stir-fry for another 30 seconds.

Sprinkle in the salt and the sugar and stir-fry for 2 minutes.

Add the soy sauce and sherry stirring to coat the vegetables. Finally, add the beansprouts and toss to warm through.

Serve on warm rice or couscous.

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