Sukiyaki Stir-Fried Vegetables

Wash the asparagus and remove the bottom third. Cut each asparagus into 2-3 cm pieces. Peel the carrots and cut into 2-3 cm pieces. Wash the mange-tout and spring onions and cut them into pieces. Wash the pepper and chilli and cut lengthways down the middle. Remove seeds and pith and cut into fine strips. Peel the garlic and onion and cut lengthways into fine strips. Heat up the vegetable and sesame oil together in a wok to a high temperature. Fry the vegetables and ginger until crispy, tossing the vegetables frequently. Add the sake, Sukiyaki stir-fry sauce and stock. Put a lid on the wok and cook the vegetables for a further 6-8 minutes until firm to the bite, stirring occasionally. Season with Sukiyaki stir-fry sauce before serving.

Tip:
Basmati rice makes the perfect accompaniment to this tasty stir-fried Sukiyaki vegetable dish.