Stir fry vegetables with garlic & herb rice

A quick, nutritious and versatile family meal created by celebrity chef Nancy Lam

Serves: 4
Ready in: 15 minutes
Cost per portion: 89p

What you need:

• 1 head Pak choi (about 50g)
• ½ small carrot (about 30g)
• 50g baby corn
• 50g sugar snap peas
• ¼ red pepper (about 50g)
• ¼ orange pepper (about 50g)
• 1 spring onion (about 15g)
• ¼ courgette trimmed (about 50g)
• 30g small broccoli florets
• 30g trimmed french beans
• 2tbsp groundnut oil
• 2tbsp Oyster sauce
• Sesame oil for garnishing
• 250g sachet Uncle Ben's Garlic & Herb Wok Rice

What you do:

1. Cut all of the vegetables into bite size pieces.
2. Heat the oil and stir-fry the carrots for 1 minute. Add the remaining vegetables and stir-fry for 5 minutes.
3. Pour over the oyster sauce and mix well until all of the vegetables are evenly coated. Season well with a little sesame oil.
4. Add the Uncle Ben's Garlic & Herb Wok Rice stirring continuously for 2 minutes until very hot. Serve immediately.

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