Thursday, June 28, 2012

Vegetable Stir-fry

3 spring onions, chopped
3 leeks, julienned
3 carrots, julienned
1 pkt courgettes (+-300 - 400g), julienned
+-2 heaped cups of finely sliced cabbage
+-2 heaped cups of chopped spinach
l large red pepper, julienned
1/2 a large green pepper, julienned
1 cm root ginger, grated
2 cloves garlic, finely sliced

Heat about 2 tablespoons of oil and add all the vegetables to a wok or large frying pan, with the garlic and ginger.  Cook for about 5-6 minutes. 

Then add the following to the pan
2 tablespoons black bean sauce
3 tablespoons soy sauce
1 tablespoon fish sauce

Cook for a further 4-5 minutes making sure the vegetables still slightly crisp.  Stir in 1-2 tablespoons sesame oil and a sprinkling of sesame seeds.  Serve with about 250g cooked Chinese egg noodles.

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