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INGREDIENTS

  • 1 tbsp vegetable oil
  • 125g/4oz blanched hazelnuts
  • 2 onions, chopped
  • 2 carrots, sliced
  • 2 zucchini (courgettes), chopped
  • 155g/5oz snow peas (mangetout)
  • 4 field mushrooms, sliced
  • 1 green capsicum (pepper) sliced
  • 1 red capsicum (pepper) sliced
  • 6 spring onions, chopped
  • 250g/8oz asparagus, halved

RED WINE AND THYME VINAIGRETTE

  • 1/3 cup/90ml/3fl oz olive oil
  • 1/4 cup/60ml/2fl oz red wine vinegar
  • 1 tbsp chopped fresh thyme
  • 1 tsp sugar
  • freshly ground black pepper

METHOD

  1. To make vinaigrette, place olive oil, vinegar, thyme, sugar and black pepper to taste in a screw-top jar and shake well to combine. Set aside
  2. heat 2tsp vegetable oil in a wok over a high heat, add hazelnuts and stir-fry for 3 minutes. Set aside heat remaining oil in wok, add onions and stir-fry for 3 minutes or until golden.
  3. Add carrots, zucchini(courgettes), snow peas (mangetout), mushrooms, green and red capsicums (pepper), spring onions and asparagus and stir0fry for 5 minutes. Return hazelnuts to work and add vinaigrette and toss to combine.
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