Ginger and Veggie Stir Fry
Recipe provided by Good and Fugly
This stir fry is perfect for any night of the week!
Serves 4
Ingredients
1 carrot, diced
1 bunch bok choy, chopped with stems & leaves kept separate
1 onion, cut into thin wedges
1 small head broccoli, chopped in florets
400g chicken thighs (or protein of choice), sliced
300g rice
1 teaspoon chilli flakes
Sesame oil
3 tablespoon ginger
2 cloves garlic, crushed
Olive oil
4 tablespoon soy sauce
4 teaspoon white vinegar
Fresh coriander
Method
Pick coriander leaves and finely chop stems, keeping stems & leaves separate
Rinse the rice until water runs clear. Place in a small saucepan with 250ml water and bring to a simmer over medium heat. Reduce heat to low and cook for 12 minutes until water is absorbed. Turn off the heat & stand, covered, for 5 minutes.
In a small bowl combine 1 teaspoon sesame oil, 3 tablespoons soy sauce, 4 teaspoons white vinegar, remaining garlic, ginger and chilli flakes.
Heat 1 teaspoon oil in frypan over high heat. Stir fry the onion, carrot, broccoli and bok choy stems for 1-2 minutes before adding ginger mixture and continue to stir fry for another 3 minutes In the final minute add chicken and bok choy leaves and and cook until bok choy leaves are just wilted.
Serve on a bed of rice and garnished with fresh coriander leaves.