Asparagus, broccoli, ginger, and mint stir-fry

Take care not to overcook the vegetables – they should remain crunchy
and fresh-tasting.
Asparagus, broccoli, ginger, and mint stir-fry
INGREDIENTS
1 tbsp sesame oil or vegetable oil
2 red chillies, deseeded and finely chopped
5cm (2in) piece of fresh root ginger, sliced into fine strips
1 bunch of spring onions, cut into 5cm (2in) lengths
2 garlic cloves, grated or finely chopped
1 red pepper, deseeded and sliced into fine strips
1 head broccoli, about 300g (10oz), cut into florets
1 bunch of fine asparagus spears, trimmed and halved
1 tbsp caster sugar
salt and freshly ground black pepper
handful of mint leaves
METHOD
1 Heat the oil in a wok over a medium-high heat, and swirl to coat the surface. Add the chillies
and ginger and toss for a few seconds, then add the spring onions, and a few seconds later add
the garlic. Stir-fry for 5 minutes until soft.
2 Add the pepper, and stir-fry for a few minutes. Add the broccoli, and stir-fry for a few
minutes more, before adding the asparagus. Continue stir-frying for another minute or two.
3 Sprinkle the sugar over the vegetables, and season well with salt and pepper. Stir-fry for
a few seconds until the sugar has dissolved. Remove from the heat, and stir through the mint
leaves. Serve immediately.
GOOD WITH Hot, fluffy rice.

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