Stir fry of British and Asian vegetables by Som Saa

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Stir fry of British and Asian vegetables

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Stir fry of British and Asian vegetables

Thai

Main

15 mins

Vegetables/vegetarian

Easy

Serves

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

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Method

In a pestle and mortar (or using the flat of a knife) crush the paste ingredients into a coarse paste.
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.
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.
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.
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.
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.