VEGETABLE STIR-FRY

You may have some leftover sauce — this keeps in the fridge for at least a week if stored in an airtight container.

Serves 4

         FOR THE vEGETABLES

         2 tablespoons oil

         1 onion, finely sliced

         2 cloves garlic, crushed

         500g fresh seasonal vegetables (such as carrots, celery, capsicum), cut into julienne strips

         10 leaves bok choy or similar Chinese greens

         FOR THE STIR-FRY SAUCE

         2 cloves garlic, crushed

         2 tablespoons tomato sauce (ketchup)

         1 teaspoon Worcestershire sauce

         3 teaspoons soy sauce

         ½ cup white sugar

         ½ cup brown sugar

         ½ cup cider vinegar

         ½ teaspoon salt

         3 teaspoons cornflour

         1 cup water

         3 teaspoons sweet chilli sauce

To make the sauce, place all the ingredients in a saucepan and bring to the boil, stirring, then simmer for 2 minutes. Set aside.

Heat the oil in a wok over medium–high heat and sauté the onion, garlic and seasonal vegetables until barely tender.

Pour in approximately ½ cup stir-fry sauce and stir to coat evenly. Add the bok choy and cook until wilted. Serve with steamed rice.