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Preparation Time : 20
Cook Time : 15
Total Time : 35
300g green beans, trimmed
300g cauliflower, cut into small florets
300g carrot, peeled, halved lengthways, sliced diagonally
60ml (1/4 cup) vegetable oil
2 red onions, halved, thinly sliced
4 garlic cloves, finely chopped
3cm-piece fresh ginger, peeled, finely chopped
1/2 teaspoon chilli flakes
3/4 teaspoon ground turmeric
125ml (1/2 cup) white vinegar
2 tablespoons caster sugar
80g (1/2 cup) roasted unsalted peanuts, finely chopped
Bring a large saucepan of salted water to the boil. Add the beans, cauliflower and carrot. Cook for 1 minute. Drain, reserving 125ml (1/2 cup) of the cooking water.
Heat the oil in a large wok over medium-high heat. Add the onion and stir-fry for 1 minute. Add the garlic, ginger, chilli and turmeric. Stir-fry for 2-3 minutes or until the onion just starts to soften.
Add the reserved water, vinegar and sugar. Increase heat to high and bring to the boil. Add the vegetables and stir-fry for 3 minutes or until heated through.
Transfer the vegetable mixture to a serving bowl. Cover and set aside to cool. Season with salt and pepper. Stir in the peanuts to serve.
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