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4 Tbsp. extra virgin extra virgin olive oil
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2 clv garlic peeled and crushed
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1 x 2.5cm piece root ginger peeled and finely minced
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3 Tbsp. dry sherry
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1 x level tsp caster sugar
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1 Tbsp. light soy sauce
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1 lrg carrot peeled and cut into julienne strips
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1 x red pepper halved cored de seeded and sliced
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25 gm asparagus spears trimmed
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1 x green pepper halved cored deseeded and sliced
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2 x courgettes trimmed and cut into thin strips
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100 gm small broccoli florets
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75 gm baby corn trimmed and halved
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8 x de rinded smoked back bacon rashers cut into strips
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450 gm fresh tagliatelle
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