We use a lot of vegetables in cooking. To see me you wouldn’t think so, but we do go through lots of fruit and veg. Garlic rainbow vegetables are popular as they really just involve tossing in anything that’s in the fridge with a bit of colour.
We had spring onions and runner beans from the plot to use up and some carrots, baby sweetcorn and tomatoes in the fridge so this was a perfect meal accompaniment for us.
- Baby Sweetcorn Halved
- Runner Beans
- Grated Carrot
- Sugar Snap Peas
- Cherry Tomatoes Halved
- Spring Onions Sliced
- Rapeseed Oil
- Garlic Clove - Crushed
- Adding a little rapeseed oil to your wok or frying pan, make sure the oil is hot before adding the vegetables, but keep the heat on moderate or you could burn them easily.
- Add all the vegetables, garlic and some salt & pepper to the pan. Use a flipper or wooden spoon to turn them over every 15 - 30 seconds until they are ready.