2 tablespoons groundnut oil
1 red onion, cut in half and sliced
1 garlic clove, crushed
100 g/4 oz fresh shiitake mushrooms, stalks removed
and sliced
1 red chilli, deseeded and finely chopped
2 baby aubergines, quartered
5cm/2in piece mooli, cut into thin circles
50 g/2 oz baby carrots, halved
lengthways
50 g/2 oz baby sweetcorn, halved
50 g/2 oz mange tout, topped, tailed
and halved
50 g/2 oz green beans, cut into 2.5cm/1in pieces
100 g/4 oz baby spinach
leaves, washed
Szechuan
sauce:
1
teaspoon fresh ginger juice
1 tablespoon shoyu / light soya
sauce
1 tablespoon lime juice
1 teaspoon szechuan pepper, ground
To
serve:
225
g/8 oz white long-grain rice, boiled
2 spring onions, shredded
or tassled
few sprigs of fresh coriander
1. Heat the oil in a wok. When really hot, add the
red onion and garlic and fry for 2 minutes. Add the shitake mushrooms
and chilli and cook for 3 minutes.
Then add the baby aubergines and cook for 5 minutes, stirring and tossing
the vegetables all the time.
2. Add
the mooli, carrots and sweetcorn and cook for 3 minutes, then
the mange tout and green beans and cook for a further 3 minutes.
Finally, add the baby spinach leaves. Stir and cook until wilted.
3.
Mix together the sauce ingredients and toss into the stir-fried
vegetables.
Serve on a bed of boiled rice, garnished with spring onions and coriander.
Recipe
from 'Vegetarian Food for Friends'. Published by Harper Collins.
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