The secret to good stir frying is not to put too much in the wok at the 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.
Mix the garlic, chili and spring and red onions together. Mix all the other vegetables and water chestnuts together. Keep the two mixes separate.
Heat your wok until it’s really hot. Add a splash of oil – it should start to smoke – then the chili and onion mix. Stir for just 2 second before adding the other mix. Flip and toss the vegetables in the work if you can; if you can’t, don’t worry, just keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat of the bottom of the work. Season with salt and pepper.
After a minute or two, the vegetables should have begun to soften. Add the soy sauce and sesame oil and stir in. After about 30 seconds the vegetables should smell amazing! Tip on to a serving dish, sprinkle over some sesame seeds and tuck in.
ingredients
• 1 clove of garlic, crushed
• 1 red chilli, thinly sliced
• 3 spring onions, thinly sliced
• 1 small red onion, thinly sliced
• a handful of mangetout, shredded
• a few shiitake mushrooms, sliced
• a handful of finely sliced green cabbage
• a few water chestnuts, sliced
• a splash of olive oil
• sea salt and freshly ground black pepper
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• sesame seeds, to sprinkle on top
tried this recipe or a similar one? share your tips...
1. by dave on Sat 19 May 2012 @ 19:03
Yep..........very good recipe, nice n easy.<br />
Stunning turn out, crisp and full of flavours<br />
Thanks
2. by Jarrod on Mon 24 Oct 2011 @ 07:51
Looks sooooo yum :)
3. by petesjoy on Sun 21 Aug 2011 @ 19:07
I used this recipe as an outline as I did tweak it quite a bit. I adapted it into a noodle dish, using buckwheat noodles. I fried off some Quorn pieces (UK) in some sugar, soy sauce, dark soy and white pepper, which I would add to the noodles at the very end. I added some thinly sliced ginger to the garlic/onion mixture, as well as some carrot to the veggies. Just adding soy sauce did not give the overall dish enough flavour, so I added a couple of dashes of sweet chili sauce.
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Yep..........very good recipe, nice n easy.<br /> Stunning turn out, crisp and full of flavours<br /> Thanks
Looks sooooo yum :)
I used this recipe as an outline as I did tweak it quite a bit. I adapted it into a noodle dish, using buckwheat noodles. I fried off some Quorn pieces (UK) in some sugar, soy sauce, dark soy and white pepper, which I would add to the noodles at the very end. I added some thinly sliced ginger to the garlic/onion mixture, as well as some carrot to the veggies. Just adding soy sauce did not give the overall dish enough flavour, so I added a couple of dashes of sweet chili sauce.