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.
|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|
|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|
AdvertisementAdvertise with NZME.
- 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.
See more of Kathy's simple dinner recipes: