Serves: 4
Preparation/cooking time: 20 minutes
Tip: If you like spicy food, you could add 1-2 chopped fresh chillies to the stir-fry mixture, or simply serve the dish with a little hot chilli sauce separately.
227g/8oz dry linguine
Fry Light, for spraying
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 carrot, cut into really thin strips
113g/4 oz chestnut or shiitake mushrooms, sliced
113g/4 oz small broccoli florets
1 tablespoon soy sauce
1 tablespoon oyster sauce
squeeze of lemon juice
1-2 tablespoons boiling water
salt and pepper
1 tablespoon freshly chopped coriander
1. Cook the linguine in a large saucepan of boiling lightly salted water according to the packet instructions. When cooked and tender, drain well.
2. Meanwhile, spray a wok or deep frying pan with Fry Light and place over a medium to high heat. Add the peppers, carrot, mushrooms and broccoli, and stir-fry briskly for 2-3 minutes until the vegetables are slightly tender but still retain some crispness.
3. Stir in the soy and oyster sauces, lemon juice and boiling water. As the liquid evaporates, season to taste and add the drained linguine. Toss lightly to coat it with the vegetable mixture.
4. Serve immediately on warm plates and sprinkle with chopped coriander.
hope this helps a little
Sarah