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 I go through phases of thinking I don't like stirfries. I think it's because I've eaten (and cooked myself, to be honest) too many which are mishmashes of every vegetable, vaguely Asian or not, found in the grocer - baby sweetcorn, mange-touts, various bean sprouts, tri-coloured peppers, multiple species of mushrooms, even rounds of zucchini or augergine. With such a combination of vegetables nothing cooks properly, there's no consistency of taste, and I find it all vaguely depressing. I much prefer ones like this: two or three vegetables, clean flavours, and above all very quick and easy to make!
| a little peanut oil |
| 1 small head of broccoli, cut into florets |
| 1 small red capsicum (pepper), finely sliced |
| 1 head of spring greens, sliced |
| a thumb of fresh ginger, peeled and finely chopped |
| 2 cloves of garlic, peeled and chopped |
| 1 teaspoon chilli flakes |
| 2 good sloshes of light soy sauce |
| a few drops of fish sauce, to taste |
Heat the peanut oil in a wok over medium-high heat. Add the broccoli and pepper and cook for a couple of minutes, then add the greens, ginger, garlic and chilli flakes. Saute for a few minutes further, until the greens are wilting and the ginger and garlic are aromatic. Add the soy sauce and fish sauce, and continue to cook for a minute or two more, till the vegetables are as you like. Serve at once with steamed rice or noodles.
Serves 2.
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20 July 2004
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