Asian Stir-Fried Vegetables (Side Dish)

Method

1. Prepare the vegetables. Cut the spring onions on an angle. Slice the capsicum lengthways and cut the broccoli into long florets.

2. Boil the kettle so hot water is ready to use.

3. Start the stir-fry. Heat a wok or large frying pan. Add the oil and spring onion, then add the capsicum and fry for approximately 3 minutes, stirring a few times each minute.

4. Once the capsicum has browned slightly, add the broccoli and stir through, cooking for a further minute.

5. Add 1 tablespoon of water and allow it to evaporate, about 1 minute. Then add the second tablespoon of water and allow that to evaporate too.

6. Add 1 teaspoon of soy sauce or tamari and stir through the vegetables. Once it has evaporated, add the second teaspoon.

7. Finish and serve. By the time the second teaspoon of soy sauce or tamari has evaporated, the vegetables should be cooked. If they're still a little firm, take the pan off the heat, they will continue cooking from residual heat. If they are soft, remove from the wok or pan onto a cool plate to stop them cooking further.