Monday, June 17, 2013

Vegetable Stir Fry

Vegetable stir fry :
                          100 g finely chopped onions
                          5-6 cloves, garlic, finely chopped
                          20 g of ginger , sliced into thin matchstick pieces
                          1/2 tsp chili flakes
                          1 medium - size carrot, sliced
                          5-6 shiitake  mushrooms, sliced
                         1 small head cauliflower cut into florets
                         1 small head broccoli  cut into florets
                         1 red pepper , sliced into strips
                         2-3 cups of baby bok choy
                         Handful fresh basil
                         2 tbsp coconut oil or vegetable oil

Stir Fry  Sauce  :
                        2/3 cups of coconut oil
                        2 + 1/2 tbsp fish sauce
                        3 + 1/2 tbsp fresh lime juice
                        1 + 1/2  tbsp soya sauce
                        1/3 to 1/2 tsp dried chili flake
                         2 1/2 tsp brown sugar

Preparation :
              1. Combine all stir fry sauce ingredients together in a cup or bowl. Stir well to dissolve the sugar.

              2. Taste - test the sauce , keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk . Adjust these flavors to suit your taste , adding more lime juice if so sweet or salty ( note that it will be less salty when combined with vegetable )

             3 . Heat a wok  or  large frying pan over medium-  high- heat . Add the oil and swirl around Then add the onion , garlic, ginger and chili .  Stir fry 1-2 minutes and then add the carrot , mushrooms and cauliflower.  Also add 1/4  cup of the stir fry sauce . Combine stir-frying 2-3 minutes.

             4. Add broccoli and red pepper up to 1/2 of remaining stir-fry sauce enough gently simmer in the sauce (2 minutes ) 

            5. Finally  add the bok choy . Add more of the stir-fry sauce as needed enough to just cover vegetable in sauce . Simmer until bok choy is  cooked but still bright green with some crispiness (2-3 minutes more)

            6. Remove from heat and do one last-taste-test if not salty enough , add a little a more fish or soya sauce . If too salty or sweet . Add another squeeze of lime juice . add more sugar or chili if desired . Top with fresh basil and serve over that jasmine scented rice



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