Simple stir-fry with spring veggies
Simple stir-fry with spring veggies
Hope you guys had a good weekend!? Ours was stunning as the weather has finally decided to show us some love and the last three days felt like summer. Sunny 25° C (77° F) is my ideal temperature! Warm and summery, but not oppressively hot, when only sticking your head into a bucket of water (or the sea) brings relief (and only temporarily).
We made the most of this gorgeous weather as it’s not here to stay, unfortunately. On Sunday, we went walking in the Wye valley, where you might have seen me on our Insta story diving into a particularly healthy and bountiful patch of wild garlic. It was worth it as I’ve already put it to good use and I have a new delicious wild garlic recipe coming soon.
I can really see myself getting into this foraging thing, it’s pretty satisfying to take something that has been growing in an unadulterated ecosystem and transform it into a beautiful meal within hours of picking. No pesticides, no packaging, no middle man.
Today’s recipe is super simple, but I’m hoping you’ll enjoy it. I felt a bit stuck and didn’t really have any idea what to share today and then decided I’m going to share something, perhaps obvious, that I tend to cook for dinner at least once a week, in one shape or form.
It’s a simple stir-fry with veggies that I am particularly into right now: peas, tenderstem broccoli, radishes, courgettes and edamame and a quick ginger sauce (or dressing if you skip the cornflour). While it may not be very authentic, it’s quick to make, full of flavour and texture and on the healthy side, so I am hoping you’ll enjoy it as much as we do.
- 100 g / 3.5 oz tenderstem broccoli
- 10 radishes
- 1 courgette / small zucchini
- 100 g / 3.5 oz sugar snap peas
- 180 g / 1 cup rice (I used brown)
- 2 tbsp cashews
- 1 tbsp oil with high smoke point (I used rice bran oil)
- 3 small spring onions, sliced
- 140 g / 1 cup edamame
- fresh sprouts (I used broccoli sprouts) or coriander, to garnish
SAUCE
- 2 tbsp tamari (for GF version) or soy sauce
- 2 tsp toasted sesame oil (for flavour)
- 4 tsp rice vinegar or lime juice
- 2 tsp mirin or maple syrup
- 1 tsp chilli paste (I used sambal oelek)
- 1-2 tsp finely grated ginger, adjust to taste
- 1 small garlic clove, finely grated
- 1 tsp cornflour / cornstarch (optional)
- Chop your veggies into small, equal size pieces. I cut the tenderstem broccoli into 4 segments and then cut across each. I quartered the radishes, sliced the courgette into thick half moons and cut the sugar snap peas on the diagonal, removing the tough fibres running across the pod as I topped and tailed them.
- Rinse the rice and put it on to boil. Mine takes about 15 minutes to cook.
- Mix all the sauce ingredients together in a bowl. Adjust the amount of ginger to taste and set aside. If you are allergic to cornflour, you could skip it and simply treat this sauce as a dressing.
- Heat up a wok on a medium-high heat and throw in the cashews. Dry roast them until lightly charred on both sides, agitating them frequently so that they don’t burn. Remove from the wok and set aside.
- Add in a tablespoon of oil to the hot wok and swirl it around so that it coats the bottom of the wok.
- Throw in a chopped broccoli and stir-fry for about 1 minute.
- After 1 minute, add the courgette and stir-fry for another minute.
- Next add in the radishes, sugar snap peas and spring onions. Fry for another minute or so.
- Finally, add in the edamame for only about 30 seconds.
- Push the contents of the wok to the side with your spatula and give the prepared sauce a good stir (to ensure the cornflour does not stay at the bottom of the bowl) and pour the sauce into the wok.
- Turn the heat off immediately after adding the sauce, it should thicken in the residual heat of the wok. Mix it into the veggies.
- Divide the cooked rice between two bowls, top with stir-fried veggies and roasted cashews. Garnish with fresh sprouts or coriander if you wish.
