SERVES 4 V D C Q
2 tbsp peanut oil
1 lb/450 g carrots, grated
8 oz/225 g leeks, shredded
2 oranges, peeled and segmented
2 tbsp tomato ketchup
1 tbsp raw brown sugar
2 tbsp light soy sauce
½ cup peanuts, chopped
1. Heat a large wok over high heat for 30 seconds. Add the oil, swirl it around to coat the bottom, and heat for 30 seconds. Add the grated carrot and leeks and stir-fry for 2–3 minutes, or until the vegetables are just soft.
2. Add the orange segments to the wok and heat through gently, ensuring that you do not break up the orange segments as you stir the mixture.
3. Mix the tomato ketchup, sugar, and soy sauce together in a small bowl. Add the tomato ketchup mixture to the wok and stir-fry for 2 minutes.
4. Transfer the stir-fry to 4 warmed serving bowls and sprinkle over the chopped peanuts. Serve immediately.