Soy & ginger stir fry pak choi, broccoli & portobello mushroom

I’m a huge fan of Asian dishes (Thai and Chinese) especially because of their speed, versatility & vibrant flavours. I’ll whip up a stir fry when I want quick, clean, no fuss and honest food. There’s no endless dirty pots and pans to contend with either. I came up with this delicious recipe that happens to be vegan, too. It’s light & full of green goodness!

Along with the mushroom, broccoli & pak choi base (you can find this in larger supermarkets or a local fruit & veg market), I add courgettes and spinach along with a delicious mix of fiery red chilli, garlic, lime and muscovado sugar to balance out the hot, sour and salty flavours. There’s a few other additions but this really is a simple and satisfying meal alone or as a side dish. Grab your wok and you’re ready to go!

Serves 2-4 | Prep: 5 mins Cooking: 8-10 mins

For the stir fry:

  • 1 bulb pak choi
  • 10 – 12 small broccoli florets
  • 2 large portobello  mushrooms
  • 1 courgette
  • 1 small white onion
  • 1 handful baby spinach
  • 1 thumb-sized piece of ginger
  • 1 thumb-sized piece of scotch bonnet red chilli
  • 2 sprigs of fresh thyme
  • 2 garlic cloves
  • 2 tbsp dark soy sauce
  • 1 tsp dark muscovado sugar
  • 1 tbsp sweet chilli sauce
  • 1 lime
  • Ground nut or vegetable oil
  • Sea salt & black pepper

Step one: On a medium heat, warm up a wok with enough oil to cover the base.

Step two: Wash and prep your vegetables. Cut the courgette into half-moon shapes, slice the onion and mushrooms, separate the broccoli florets and pak choi leaves, thinly slice the garlic, ginger and chilli.

Step three: The wok should now be hot. Fry the onion, garlic, ginger and chilli for one minute before adding the remaining veg. Keep the pan moving constantly for 5 mins to spread the heat and cook them evenly.

Step four: Season with salt and pepper, then add the thyme, soy sauce, a squeeze of lime, sugar, sweet chilli sauce and spinach leaves. Add a splash of water if needed to create a little steam. Cook for another two minutes before turning off the heat. Best served hot, with steamed basmati rice, noodles or as an accompanying side dish.

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