Categories: February

Ingredients

• 150ml teriyaki marinade
• 85ml soy sauce
• 3 tbsp Worcestershire sauce
• 2 garlic cloves, crushed
• knob of fresh root ginger, grated
• 2 tbsp vegetable oil
• 50g butter
• 1 onion, thinly sliced
• 100g carrots, cut into thin matchsticks
• 175g baby corn
• 225g bean sprouts
• 250g baby spinach
• juice of 1 lime
• 1 tbsp honey

Directions

1. First, make the sauce by mixing the teriyaki marinade, soy and Worcestershire sauces, garlic and ginger in a bowl. Set aside.

2. Before you begin cooking, make sure you have all your vegetables prepared and sliced. Put the oil and butter in a wok over a high heat. When it’s hot, add the onion and cook for about 30 seconds. Add the carrot and corn, and stir-fry for 2-3 minutes. Add the bean sprouts and baby spinach and continue cooking for about 30 seconds until the spinach begins to wilt.

3. Stir in the sauce, lime juice and honey, and cook for long enough to just heat the sauce through.

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