Stir fried peaches, nectarines, asparagus and baby leeks

Excellent served with grills. Spring onions could replace the leeks but add them with the fruit.

Ingredients

4	Baby leeks (Main)
8 stalks	Asparagus (Main)
2	Peaches, halved, stoned and peeled (Main)
2	Nectarines, halved and stoned (Main)
1 Tbsp	Canola oil
2 tsp	Grated root ginger
3 Tbsp	Maple syrup (Main)
1 tsp	Chilli sauce
1 tsp	Sesame oil

Directions

1. Trim the baby leeks leaving about 3cm of the green leaves. Trim the asparagus then cut the stalks into 2-3cm lengths. Blanch until crisp-tender. Drain, refresh in icy water, drain again and pat dry. This can be done ahead, if preferred.
2. Slice the fruit into quarters.
3. Heat the oil in a wok. Stir-fry the leeks for 1 minute. Add the asparagus and ginger and stir-fry for 30 seconds. Add the fruit and stir-fry until beginning to soften. Stir in the maple syrup, chilli sauce and sesame oil.

See more of Jan's stone fruit summer recipes

• Plum and preserved lemon chutney
• Gluten free apricot crumble cake