Ingredients
Try this quick stir-fry, packed full of vitamin-rich
vegetables and extremely low in fat. It's ready in just 25 minutes
and, with a hint of Thai flavour, it's also delicious, making
healthy eating a whole lot more enjoyable.
- 2tbsp peanut oil
- 1 long red chilli, sliced
- 1 clove garlic, chopped
- 1tsp grated fresh ginger
- 200g (6½oz) mange tout of sugar snap peas, trimmed
- ½ cup peas, thawed if frozen
- 2-3 heads broccoli, cut into florets
- 1 bok choy, trimmed and cut into thin wedges
- 3 spring onions, sliced
- The juice of 1 lime
- 1-2tbsp Thai fish sauce
- 1tbsp soy sauce
- ¼ cup coriander leaves, to serve
Method
- Heat a large wok over a high heat. When the wok is very hot, add the oil, then the chilli, garlic and ginger, and stir-fry for about 30 minutes. Add the mange tout and peas, and stir for 2-3 minutes, or until just tender. Remove from the pan with a slotted spoon and set aside.
- Add extra oil if needed, then add the broccoli, bok choy and spring onions. Cook over a high heat, stirring continuously for 4-5 minutes, or until soft and slightly coloured.
- Return the mange tout and peas to the wok and stir until heated through. Add the lime juice, Thai fish sauce and soy sauce and fry until everything is hot.
- Season to taste. Remember the soy sauce is salty. Remove from the heat and stir through the coriander leaves.
Top tips
Tip
It's very important to have all your ingredients chopped and ready to go before you heat the wok. Vary the ingredients to suit what you have to hand, and add an extra chilli if you like it really hot.
