Ingredients :
4 tbsp sesame oil
2 garlic cloves, chopped
1 tbsp peeled and chopped fresh ginger
2 shallots, peeled and finely chopped 450 g/ 1 lb broccoli, separated into
florets
2 carrots, chopped into 5 cm / 2 inch strips
225 g /'/z Ib pak choi, rinsed, drained and chopped into 2 cm / 3/4
inch strips
2 scallions (spring onions), chopped into fine rings
1/2 tsp ground five-spice powder 1/4
tsp cayenne pepper
1/2 tsp corn starch (cornflour) 3 tbsp soy
sauce
4 tbsp vegetable broth (stock) 1/2 tsp sambal
oelek (chili paste)
Method : Prep and cook time: 30 min
1
Heat the oil in a wok or large
skillet. Fry the garlic, ginger and shallots for a few minutes.
2
Add the broccoli and carrots and
continue to stirfry for about 6 minutes.
3
Add the pak choi and scallions
(spring onions) and fry for a further 1-2 minutes, then season with five-spice
powder and cayenne pepper.
4
Mix the corn starch (cornflour) to a
smooth paste with the soy sauce, vegetable broth (stock) and sambal oelek
(chili paste). Stir into the vegetables, cover and cook for a further 1-2
minutes.