Japanese Ginger Stir Fry
Japanese stir-fry vegetables, is savory, fresh, and incredibly flavorful. This easy dish is ready in 20 minutes, making it the perfect quick weekday dinner. A great way to get in your daily dose of veg!
- Zingy Ginger Sauce
- Oil for frying
- 3 baby bok choy (quartered lengthways)
- 1 large head of broccoli, cut and separated
- 1 x large carrot, finely sliced
- 1 can baby corn – drained
- 1 cup snow peas
- ½ red capsicum – sliced
- ½ cup green spring onions
- A handful of bean shoots for adding at the very end
- Chilli flakes (optional) for
- Sesame seeds for sprinkling on the noodles
- Handful of cashews
- Rice noodles – cooked and set aside
- Prepare all your vegetables. Cut them into bite-sized pieces, once done pat them dry.
- (this prevents then from being watery, otherwise they will steam and become soft and too soggy, you want your veggies to have a nice crunch).
- Heat a heavy-bottomed pan or wok over a very high heat.
- A very hot pan is the key to a very good stir fry. Add a small amount of oil and tilt the pan to coat the bottom well.
- Add the broccoliflorets and stir fry for 2 - 3 minutes or just until it turns bright green and is beginning to soften.
- Remove from the pan and transfer to a bowl.
- Next, bring pan back to temperature, toss in the baby bok choy and red capsicum. Stir-fry until bok choy becomes bright green and is beginning to wilt and capsicum is starting to blister.
- Add to the broccoli in the bowl.
- Pour in a little more oil, bring pan to temperature again and cook the chicken piecesuntil browned on all sides.
- Now add the Zingy Ginger Sauce
- (to taste, around 1 tablespoon per person, plus one for the pan) and stir to coat evenly.
- Once the chicken is cooked, place the vegetables from the bowl back into the wok.
- Now, stir to coat all ingredients
- Serve into a large bowl.
- Sprinkle with sesame seeds, sliced green spring onion and bean shoots.
- Serve alongside home made rice or rice noodles
- When cooking a stir fry always add your longer to cook veggies first ie broccoli, carrot.
- Keep your leftovers in the fridge for 3-4 for an easy lunch or dinner