Serves 4

Ingredients

1 large broccoli, diced finely
1 small packet baby corn, diced
½ cup dried cranberries
2 tsp garlic, diced finely
1 red chili, diced finely
1 tsp olive oil
For the sauce
1/2 cup 100% cranberry juice
1 Tbsp red chili sauce
2 Tbsp light soy sauce
2 tsp cornflour
¼ cup water
½ tsp salt

METHOD

Heat oil in a large pan. Add the garlic and chili. When the garlic browns slightly, add broccoli and baby corn. Stir well, then cover and cook on a low simmer for 3–4 minutes. In a small bowl, mix all the sauce ingredients together. Pour the sauce over the broccoli once it has softened slightly. Stir and continue cooking until the sauce thickens and coats the vegetable. Dish out and serve immediately.