Stir-fry is a quick and easy way to use up a lot of veg. Usually F. makes the stir-fry, since he learned how to make it in the Philippines (just like I’m the one who usually makes Mexican food). This time I wanted to find a recipe that would give us a different sauce, and so I turned to my trusted resource, BBC Good Food.
I chose this recipe to use up the rest of my spring greens, but when I got home I found that they had gone off already. Once again, I altered the recipe and handed the reins to F. thanks to a bad headache. We were both thoroughly impressed with the result, and I claimed it was as good as eating at Wagamama. Try it — you’ll see.
Vegetable and chili stir-fry
(Adapted from BBC Good Food)
Serves 3
- Olive oil
- Thumb-sized piece root ginger, peeled and sliced into strips
- 3 red chilies, finely sliced
- 1/2 head broccoli, cut into small florets and stem cut into pieces
- 3 parsnips, cut into strips
- 1 onion, finely sliced
- 4 Tbs dry sherry
- 2 Tbs dark soy sauce
- Heat 1 Tbs oil in a wok until very hot and stir-fry the ginger and chili for 30 seconds. Add the veg and a splash of water, cover and cook for 2-3 minutes.
- Add the sherry and soy sauce and cook for a further 3 minutes.
Seriously, it’s that quick. Serve with rice and enjoy!
