Spicy Vegetable Stir-Fry
Use any colorful combination of vegetables you fancy for this tasty dish. Just take care to avoid overcooking; the vegetables should be just tender and still retain a lovely crunch as you bite into them.
1 large onion, peeled and sliced
1 medium carrot, peeled and sliced on the diagonal
2 garlic cloves, peeled and chopped
3cm knob of fresh root ginger, peeled and cut into matchsticks
100g shitake mushrooms, cleaned and sliced
1 red pepper, cored, deseeded and cut into strips
1 small head of broccoli, trimmed and cut into tiny florets
2 tbsp vegetable or groundnut oil
3 tbsp vegetable stock
2 tbsp light soy sauce
1 tbsp agave nectar
2 tsp corn flour, mixed with 3 tbsp water
Pinch of dried chili flakes
Have all the vegetables and aromatics prepared and ready to cook. In a bowl, mix together the ingredients for the sauce.
Place a wok or a wide frying pan over a medium heat. Add the oil and swirl around the wok to coat. Add the onion and stir-fry for a minute. Add the carrot, garlic and ginger and stir-fry for another minute. Now add the mushrooms and stir-fry for another couple of minutes until the carrot begins to soften.
Tip the red pepper, broccoli and green onion into the work, then pour over the sauce. Stir-fry for another 2-3 minutes until the pepper and broccoli have both softened slightly and retained a bite. Taste and adjust the seasoning, adding a little more sauce, lime juice or agave nectar as needed.
Divide the stir-fry between warm plates or bowls and serve immediately with noodles or rice.