Serve with your favourite noodles, drizzled with a little sesame oil and topped with some toasted sesame seeds.
Tip: You can buy crushed chilli and ginger in a tube in the vegetable section of New World. If you are gluten-free, use tamari soy sauce.
Ingredients
| 1 | Red chilli, deseeded and finely chopped, or 1 tsp of crushed chilli |
| 2 | Garlic cloves, crushed |
| 1 Tbsp | Fresh ginger, finely grated |
| 2 Tbsp | Light soy sauce |
| 2 Tbsp | Rice wine vinegar, or white wine vinegar |
| 2 tsp | Honey |
| 300 g | Broccoli, cut into small florets, stalks lightly peeled and cut into small pieces (Main) |
| 3 | Baby bok choy, leaves separated, large stems halved lengthwise (Main) |
| 4 handfuls | Baby spinach (Main) |
| 6 | Spring onions, trimmed and thickly sliced (Main) |
| 1 tsp | White sesame seeds, toasted |
| 1 tsp | Black sesame seeds, toasted |
Directions
- In a jug, mix together the chilli, garlic, ginger, soy sauce and vinegar and honey.
- Heat oil in a wok or large frying pan over medium-high heat. Add the broccoli and stalks and stir-fry with a splash of water until bite-tender, about 2 minutes.
- Add the bok choy, spinach and spring onions and stir-fry for 1 minute. Check vegetables are cooked to your liking. Pour in the sauce and stir-fry for a further minute.
- Serve straightaway with your favourite cooked noodles.
- Pairs well with extra toppings, a few sliced shiitake mushrooms or some raw prawn cutlets. To cook heat 1 tablespoon of oil in the wok or frying pan and add the prawns. Stir-fry until they turn pink, then remove from the wok. Return to the wok just before serving.
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