In our kitchen, cooking Asian stir fry is a weekly experiment. Typically, we make it on a Friday night, to finish off the last of our veggies before we stock up at the markets on Saturday morning.
The contents of our stir-fry vary each week but usually consist of as many colourful veggies as we can find in our fridge.
At the end of this week, our fridge consisted of what you see above: zucchinis, red cabbage, capsicum, carrots, and our staples of course, garlic, ginger, chilli and onion. We threw these together very quickly and the result was pretty tasty!
Here's how we did it...
2 tbsp grapeseed oil
3 garlic cloves, finely diced or crushed
2 tbsp ginger, finely diced or crushed
1 onion, sliced
½ cup red cabbage, finely chopped
1 cup zucchini, sliced finely
1 red capsicum, sliced
½ green capsicum, sliced
½ cup mung bean sprouts
Chilli, optional - we like it hot!
1 tbsp toasted sesame oil
3 tbsp tamari or dark soy sauce
2 tbsp honey
1 tbsp rice vinegar 2 tbsp organic veggie stock, optional
2 carrots, freshly grated
¼ cup toasted sesame seeds
¼ cup spring onions, sliced
1. Cook rice
We prefer brown rice because it contains more fibre and micronutrients.
2. Prepare your cooking station
While the rice is boiling or steaming, finely slice up all of the veggies and dice the ginger and garlic. Combine the sauce ingredients together in a small bowl and set aside.
3. Fry the base
Add the grapeseed oil to a large skillet or wok and heat over medium heat. Add the onion, garlic and ginger and fry for 2 mins until lightly browned.
4. Stir in the veggies
Add all of the veggies to the wok and stir until they become coated in the base ingredients. Turn up the heat and cook, stirring occasionally until slightly crunchy tender. Be careful not to over-cook the veggies!
5. Add the sauce
Pour the sauce mixture over the vegetables and stir gently to combine. Cook on high heat to bring the sauce to a boil for 1 minute.
Serve with rice and garnish.
We love combining fresh and cooked ingredients together. Here we added freshly grated carrots and spring onions for some more crunch and flavour.
For a thicker sauce, mix 2 tsp of cornflour with 1 tbsp water and add to the sauce mixture.