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Vegetable Stir Fry With Jack Daniel’s® Hot Chilli Sauce

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Serves 4

Method: Stove

For the stir fry
1 tbsp vegetable oil
2 garlic cloves crushed
3cm/1.5″ root ginger chopped
1 red onion sliced
8 tablespoons Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
1 tablespoon honey
Red & Yellow peppers deseeded and sliced
1 large carrot peeled
100g Green Beans or Sugar snap peas
Baby corn – halved lengthwise
Spring onion – finely shredded for garnish

For the dipping sauce:
½ bottle of your favourite Jack Daniel’s® Sauce for dipping


For the stir fry:
Heat oil in a large pan or wok on medium heat, fry onion, garlic, and ginger for 2 minutes without colouring. Add sliced vegetables, Jack Daniel’s® Extra Hot Habanero Barbecue Sauce and seasoning and stir fry for approx. 6 minutes until vegetables are just cooked but still firm and crunchy.

Finely shred into thin strips the spring onion and place in cold water for about 20mins so that it curls, remove from water and use a few strands to garnish.

For the dipping sauce:
Pour half a bottle of your favourite Jack Daniel’s® Barbecue Sauce into a pan and cook gently for around ten minutes until the sauce reduces down. Serve warm.

Serve with boiled rice or noodles.

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