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Prep 15 mins
Cook 10 mins
Served with rice, a stir-fry makes a complete main course. This is from Rose Elliot's "The Classic Vegetarian Cookbook."
- 1 tablespoon sesame oil
- 1 tablespoon peanut oil
- 1 small bok choy, shredded
- 1 cup bean sprouts
- 1 cup baby sweet corn cob
- 1⁄2 cup snow peas, trimmed
- 1 bunch scallion, chopped
- 1 red pepper, cored, seeded and thinly sliced
- 1 cup button mushrooms, sliced (from a jar or can) or 1 cup straw mushroom, kept whole (from a jar or can)
- 1 stalk lemongrass, wihte part finely sliced
- 1 fresh green chile, seeded, and finely chopped
- 1 -2 whole pods star anise, seeds removed and crushed
- 1 tablespoon soy sauce
- 1 lime, juice and zest of, finely grated
- 2 -3 tablespoons chopped fresh cilantro
- Pour the oils into a wok or large frying pan and place over high heat.
- When the oils are smoking hot, drop in all the vegetables, the white part of the lemongrass, chili, and star anise seeds. As the vegetables fry, stir them vigorously with a long-handled wooden spoon until they are evenly heated through but still crisp: 2 minute.
- Put in the soy sauce, lime juice and zest and cilantro all at once. Stir again over the heat, allowing the mixture to sizzle for just a few seconds.
Looked very pretty but the only flavour that really stuck to the vegetables was the lime... the rest of the seasonings seemed to be washed away into the pool of liquid at the bottom of the wok. It would make a nice light and refreshing side dish, but not a main course.