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Asparagus, Broccoli, Ginger, and Mint Stir-fry

Cook's Note

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.


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  1. 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. 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. 3

    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

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.


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