Going stir-crazy thinking up mid-weeks meals everyone will love? A stir-fry is the answer! Quick to prepare and full of flavour, we've gone for a meat-free green theme for this recipe. The key to a successful stir fry is a hot wok, and due to the speedy cooking process, it's best to prep all your vegetables first.
Ready to stir-fry up a storm?
Super Green Stir-Fry
For 2 serves you need:
2 tbsp sesame oil
4 snake beans cut into 1 inch pieces
12 sugar snaps peas, halved lenghwise
1 medium zucchini - cut into 2 inch thin sticks
1 small buk choy - sliced
10-12 snow peas - cut into four
Handful shimeji mushrooms - trimmed from base stalk
2 shallots - sliced
1/2 bunch coriander - picked
1 chilli - sliced (as much heat as you like)
1 clove garlic - minced
small knob ginger - grated
1 lime - halved
Salt
To make:
- Heat a wok until hot
- Add half sesame oil and the mushrooms, cook until caramelised, then put set aside on a plate
- Add remaining sesame oil and veggies to the wok
- Cook over a high head for a few minutes, stirring gently
- Add the ginger, garlic, chilli, continue to cook until tender (it wont take long!)
- Return the mushrooms to the pan and cook for another minute
- Add the coriander, a squeeze of lime juice and a pinch of salt
- Toss together and serve with steamed rice
