Spring Vegetable Stir-fry

This delicious stir-fry uses all the vegetables which are just coming in to season and makes a lovely, light lunch or dinner dish.

Ingredients (Serves four)
1 red onion, finely chopped
2 carrots, cut into thin strips
2 sticks celery, cut into fine strips
2 capsicums (any colour) sliced
8 mushrooms (preferably shiitake) sliced
1 head broccoli, cut into florets
1 cup snow peas
2 cups Chinese cabbage, shredded
1 bunch bok choy, trimmed
1 cup fresh coriander leaves, chopped
4 spring onions, sliced
1 tablespoon fish sauce
2 tablespoons light soy sauce
2 tablespoons sesame oil
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon grated ginger

Method
Heat the olive oil in a large wok and, over a high heat sweat the onion, garlic and ginger. Add all the veggies (not bok choy or spring onions) and stir-fry with a little water to ‘steam’ the veggies for about a minute. Add the sauces and sesame oil, stir and turn off the heat. Throw in the bok choy and cover the wok to allow the greens to wilt for about a minute. Garnish with spring onions and coriander and serve on noodles.

For a heartier dish, you can add beef or chicken at the same time as the onions.



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