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.

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