30 in 30: Vegetable stir fry
1 small piece ginger
1 bulb garlic
1 red chilli
1 Chinese cabbage
1 bunch coriander
100g soy beans
1 small bottle soy sauce
1 packet Chinese five spice
1 packet noodles
Put a pan of water on to boil. Peel and thinly slice the ginger and two garlic cloves. Deseed and finely chop the chilli, peel and slice the carrot thinly and roughly chop the cabbage. Pick the coriander leaves and set aside, then finely chop the stalks.
In a small bowl mix together one and a half tablespoons soy sauce, one teaspoon of honey and one teaspoon of Chinese five spice.
Place a wok over a high heat and when hot, add a tablespoon or two of oil. Place the noodles in the boiling water and cook for the time stated on the packet.
Add the garlic, ginger, chilli and coriander stalks to the wok and cook for one minute, ensuring that you stir or toss the ingredients together continually, to prevent them from catching and burning.
Add the carrot, cabbage and soy beans to the wok and stir fry for two to three minutes. Pour over the soy sauce mixture and the juice of half a lime and stir well. Cut the other lime half into wedges.
Drain the noodles and add to the wok, tossing everything together. Divide the mixture between two bowls and scatter over the coriander leaves. Serve the lime wedges and extra soy sauce on the side.
Note: The Dh30 recipe works of the premise that you already have the most basic of store cupboard or fridge staples - items such as oil for cooking and dressing, vinegar, butter, salt and pepper and in this case, honey - at your disposal.
Published: January 2, 2013 04:00 AM