Stir-fried vegetables
Time of preparation: 30 Minutes
Time of cooking: 30 Minutes
Ingredients:
| Garlic (crushed) | 1 clove |
| Red Chilli (thinly sliced) | 1 |
| Spring Onions (thinly sliced) | 3 |
| Red Onion (thinly sliced) | 1 small |
| Snow peas (shredded) | 1 hand full |
| Shiitake mushrooms (sliced) | A few |
| Green cabbage (thinly sliced) | 1 hand full |
| Water Chestnuts (sliced) | A few |
| Olive Oil | A splash |
| Sea salt | To taste |
| Freshly ground Black Pepper | To taste |
| Soy sauce | 2 tea spoons |
| Sesame oil | 1 tea spoon |
| Sesame seeds | To garnish |
Steps:
| 1. Mix the garlic, chilli and spring and red onions together. |
| 2. Mix all the other vegetables and water chestnuts together. |
| 3. Keep the two mixes separate. |
| 4. Heat your wok until it’s really hot. |
| 5. Add a splash of oil – it should start to smoke – then the chilli and onion mix. |
| 6. Stir for just 2 second before adding the other mix. |
| 7. Flip and toss the vegetables in the wok so that all the vegetables keep feeling the heat of the bottom of the wok. Season with salt and pepper. |
| 8. After a minute or two, the vegetables should have begun to soften. |
| 9. Add the soy sauce and sesame oil and stir in. After about 30 seconds the vegetables should smell amazing! |
| 10. Tip on to a serving dish, sprinkle over some sesame seeds and tuck in |
| Tip; The secret to good stir frying is not to put too much in the wok at one time, if you do, the vegetables will sweat instead of frying. This recipe’s for two people but if you’re cooking for four, don’t dump twice as much in, do it in two batches. |
