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Number of servings: 4

Colorful and tasty, this stir-fry is cooked in the microwave and ready in less than 20 minutes.

Ingredients:

• 60 ml (1/4 cup) oil

• Blanched whole almonds

• 240 g (8 oz) tofu

• 4 spears broccoli

• 120 g (4 oz) pea pods

• 120 g (4 oz) bean sprouts

• 120 g (4 oz) baby corn-on-the-cob

• 1 red pepper, sliced

• 125 ml (4 oz) water chestnuts, sliced

• 1 clove garlic, minced

• 125 ml (1/2 cup) vegetable stock

• 30 ml (2 tbsp) cornstarch

• 60 ml (4 tbsp) soy sauce

• Dash sherry

• Dash sesame oil

• Salt and pepper

• 4 green onions, sliced

Directions: Heat a browning dish for 5 minutes in the microwave, on high. Add the oil and fry the almonds for 5 minutes, stirring often to brown evenly. Remove the almonds from the dish and set them aside. Cut out the broccoli flowerets and reserve. Slice the stalks diagonally. If the corn cobs are large, cut in half lenghtwise. Cook the broccoli and the corn together for 1 minute on high. Add the garlic, red pepper, pea pods, water chestnuts and the broccoli flowerets. Mix the soy sauce, sesame oil, sherry, stock, and cornstarch together. Pour over the vegetables and cook 1 minute on high. Add the bean sprouts, almonds, green onions and the tofu, cut in small cubes. Cook 30 seconds on high. Serve immediately.

Recipe and photo: The Complete Microwave Cookbook,

Judith Ferguson, Collins Royal.