Asparagus, Broccoli, Ginger, and Mint Stir-fry
Stir-fries require quick work; have all ingredients ready-prepared, chopped, or sliced. You can use your own selection of vegetables – just remember to add them in the right order, with the ones that require longer cooking going in first.
Tip in a bag of ready-prepared and chopped vegetables, either frozen or fresh.
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.
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.
Sprinkle over the sugar, and season well with salt and black pepper. Stir-fry for a few seconds until the sugar has dissolved. Remove from the heat, and stir through the mint leaves. Serve immediately either on its own, or with some fluffy rice.
- 1 tbsp sesame oil or vegetable oil
- 2 fresh red chillies, deseeded and finely chopped
- 5 cm fresh root ginger, sliced into fine strips
- 1 bunch 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, cut into florets
- 1 bunch fine asparagus spears, trimmed and halved
- 1 tbsp caster sugar
- 1 handful fresh mint leaves
- 1 pinch salt
- 1 pinch freshly ground black pepper
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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