Ingredients

• 175g (6oz) carrots, peeled and cut into 5cm (2 inch) lengths
• 1 courgette, cut into 5cm (2 inch) lengths
• 1 red pepper, halved, cored and deseeded
• 75g (3oz) mushrooms
• 45ml (3 tbsp) sunflower oil
• 1 clove garlic, sliced
• 2.5cm (1 inch) piece fresh root ginger, peeled and sliced
• 2.5cm (1 inch) piece lemon grass, finely sliced
• 75g (3oz) French beans, halved
• 75g (3oz) baby corn, halved
• 30ml (2 tbsp) light soy sauce

Tools

• Kitchen Machine
• Food Processing Attachment or Pro Slicer
• Grater
• Multi-Mill

Method

1. Using the Food processing Attachment or High Speed Slicer Shredder fitted with the thin chipper plate, place the carrots horizontally in the feed tube and cut into thin ‘julienne style’ strips. Repeat with the courgette.
2. Fit the thick slicing plate and slice the pepper and mushrooms.
3. Place 15ml (1 tbsp) oil in the Multi-Mill with the garlic, ginger and lemon grass and process until very finely chopped. Place in a wok or large frying pan with the remaining oil and heat until hot.
4. Add the carrots and beans and stir-fry for 2 minutes, add the courgette, pepper, mushrooms and baby corn. Stir-fry for 2-3 minutes, or until just cooked but still crunchy. Sprinkle over the soy sauce and serve.

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