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.