Becca Worthington

Stirfry Vegtables

CourseMain Dish

Servings

4people

Cook Time

15 minutes

Servings

4people

Cook Time

15 minutes

Ingredients

3tbsp olive oil
2tbsp garlic infused oil
2tsp sesame oil
1tbsp ginger, finely minced
red chilli, sliced finely (optional)
120g mixed vegetables (green beans, bok choy, red and yellow peppers, broccoli heads, kale, onion, spinach, carrot, baby corn, bean sprouts, mushrooms, courgette)
3tbsp soy sauce
1tbsp cider vinegar
1bunch mixed herbs Thai basil and coriander leaves
1tbsp toasted sesame seeds

Instructions

Prepare all the vegetables. Roughly chop the greens and if leafy keep the stems separate and chop in half for faster cooking. Finely slice the hard vegetables e.g. carrots into long diagonals. Rip the oyster mushrooms into lengths.
Heat the oils in a wok or large pot and quickly fry the ginger (and chillies if using) for about 1 minute.
Add the harder vegetables in the order that they take longest to cook e.g. carrots and turnip first. Repeatedly stir and cover for a few minutes. Add the green veg stems and repeat then finally add the green vegetables and stir and cover for about a minute.
Add the soy sauce and vinegar and stir and cover until the greens have wilted.
Remove from the heat and stir through the herb leaves and serve immediately on its own or with brown rice or noodles. Garnish with toasted sesame seeds.