FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Stir fry of British and Asian vegetables
Stir fry of British and Asian vegetables
Thai
Main
15 mins
Vegetables/vegetarian
Easy
Serves
2

This stir fry uses a variety of vegetables according to what is seasonal, and available. The idea being to use a mix of both Asian and English vegetables, mushrooms with contrasting tastes and textures. The key to this dish is to get a wok char on ingredients from very high temperatures.

Recipe courtesy of
Ingredients

Paste

  • 3 peeled garlic cloves, or two tablespoons of Thai skin on garlic if available
  • 1 teaspoon of fresh ginger
  • 1 coriander root

Vegetables - a mix of the following ingredients, or similar. To make up around three handfuls in total:

  • Mushrooms e.g oyster, king oyster, shimeji, rehydrated cloud ear or English wild
  • Greens e.g sweetheart cabbage, chinese cabbage, bok choy, chrysanthemum leaves or morning glory
  • Other stuff e.g garlic chives, garlic scapes, spring onions in short lengths, monks beard, samphire.

Also, you will need:

  • 1 - 2  bruised red bird eye chillies.
  • 2 tablespoons of plain oil e.g groundnut or sunflower
  • ½ - ⅔ of a cup chicken stock (or veg stock if vegetarian)
  • 2 - 3 tablespoons of light soy sauce
  • A pinch of caster sugar
  • A pinch of ground white pepper
  • A tablespoon of oyster sauce (omit if vegetarian)
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. In a pestle and mortar (or using the flat of a knife) crush the paste ingredients into a coarse paste.
  2. Put a clean wok or heavy pan high sided pan on to high heat, leave for at least 2 minutes to get really hot heat up.  Should be smoking hot.  
  3. Place all your vegetables in the bowl, with mushrooms at the top, place the smashed chilli and pounded  paste on top of all this and pour the fragrant oil and a little stock.  
  4. When your wok or pan is white hot throw in the contents of the bowl - upside down, so the paste and mushrooms hit the wok first.  
  5. Keep the heat on full power and stir fry for around 30 seconds - allowing the vegetables to get some char - before adding the rest of stock and seasonings.  
  6. Cook for around one more minute, or until the vegetables are just cooked but still bright and crunchy.  Taste and adjust the seasoning before serving.  


The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Som Saa
Dragons milk cocktail
Thai
Drink
15 mins
Drink
Easy
Som Saa
Kua style curry with winter melon and kajorn flowers
Thai
Main
1.5 hours
Vegetables/vegetarian
Medium
Som Saa
Deep fried seabass with Isaan style salad
Thai
Main
30 mins
Fish
Medium