Stir Fried Vegetables
This is a basic recipe for a stir fried vegetables, using seasonal produce. I went to a local farm shop this weekend and picked up whatever was on offer – leek, peppers, cavolo nero, and used it in this simple recipe. Use whichever vegetables you have available or what is in season right now. Just try to include one dark leafy one, onion or leek, and something yellow, orange or red for a splash of colour.
- 1 tbsp oil
- 1/2 large or 1 smaller red onion, sliced
- pinch of salt
- 2 cloves of garlic, thinly sliced
- thumb sized piece of ginger (reduce or skip if not so fond of it), thinly sliced into small pieces
- 1 red pepper, sliced
- 1/2 large or 1 small leek, sliced
- 3 leaves of cavolo nero (type of kale), sliced
- 2 tbsp soy sauce (Shoyu or Tamari)
- 1 tbsp apple cider vinegar
- 1 tsp toasted sesame oil
- 1 tsp rice syrup or barley malt
- pinch of chilli flakes (optional, if you like it spicy)
- 1/2 tsp garlic powder
- Heat the oil in a skillet over medium heat. Add the onion with a pinch of salt, adjust the heat down and cook till translucent, stirring occasionally.
- Add the garlic and ginger and cook for a few more minutes, whilst you are slicing the rest of the vegetables, but take care not to burn it (slight colouring of the onion is okay).
- Add the rest of the vegetables and continue cooking whilst you mix up all the ingredients for the sauce together.
- Add the sauce and cook for another minute or so, stirring to ensure it covers all of the vegetables.
- Serve over noodles, or any type of rice.