Whisk together the cornflour and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
Heat the vegetable oil in a large frying pan or wok over medium high heat. Stir-fry the carrot, capsicum and zucchini for about 5 minutes. Stir in the corn, garlic, spring onions, beansprouts and the soy sauce mixture. Cook and stir for about 5 minutes or until vegetables are tender but crisp. Serve immediately.
I actually didn't think this was that great compared to other stir-fry recipes I've used. I would suggest definitely add more veggies that you personally like and also more flavours would help. Overall was boring - 27 Aug 2012
by CHEF NICOLE
Used different ingredients.
Left out the corn and sprouts. Added some nice pea pods and a little black bean sacue, as well as some chopped fresh ginger. Mmmm - 08 Oct 2008
This is a good base for a stir fry, but I added a few little additions. Adding sesame oil to the sauce will make it a little spicier. Also, if you add some freshly grated root ginger along with the garlic, it gives it more zing. Pretty much any veggies will do. - 08 Oct 2008