Ruth’s veggie stir fry jumble

By Alex -
Ingredients to serve 4:
Tablespoon of garlic
Teaspoon of chilli
Tablespoon of ginger
2 peppers, seeded and diced
A handful of mushrooms, diced
2 carrots sliced and halved
3 leeks sliced
2 courgettes, topped, tailed and diced
4 florets of broccoli chopped
Cooked brown rice
Stir fry sauce
Sesame oil

Method:
1. Place a large wok or frying pan over a high heat and pour in 1 tablespoon of oil. 
2. Add the garlic, chilli and ginger. Allow it to sizzle for 30 seconds, stirring regularly.
3. Add the mushrooms and allow them to fry for 3 or 4 minutes, stirring regularly before adding the peppers, carrots, leeks, courgettes
3. Stir-fry the veggies for a further 3 or 4 minutes until the veggies are fried on the outside but still have a little ‘bite’ in the middle.
4. Add the broccoli and rice, continue to stir fry for a two minutes. Add the sauce and cooks for two more minutes

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