I know I’ve posted Asian recipes before but I don’t really feel very comfortable posting Asian recipes, I am a Jew from the Eastern suburbs, what do I know about Asian cooking, except for ordering take out or eating in an Asian restaurant? It’s not my heritage or in my culture. What I do know about Asian food is that it’s delicious and I love it. So why am I posting an Asian recipe and putting myself out there? Because I’m Israeli born and I have chutzpa (cheek) and I’ve put together a super-simple recipe, which is fresh, colourful, quick, simple, aromatic and flavoursome.
The good thing about this dish is that you can use any vegetable you want, you can replace every single one of these vegetables and it will still come out delicious. I chose these particular goodies from the garden because they are a family favourite.
The bok choy is very watery, so when I chop it up I separate the stem from the leaves and add the leaves last. I don’t use corn flour to thicken the sauce, so you will end up with lot of sauce which I love, because I keep the sauce in a container and the next day I marinate chicken in it and bung it in the oven for dinner and it’s super tasty.
Sometimes we eat this dish as a main, sometimes as a side but always with either rice or noodles.
Ingredients 1 zucchini 1 carrot 400g mushrooms 500g broccoli 2 bunches of bok choy (there were 3 ‘heads’ in each bunch) 50g fresh ginger, finely chopped 6 cloves garlic, crushed 1 tablespoon peanut oil 1 tablespoon sesame oil Sauce 2 tablespoons premium dark soy sauce 1/4 cup Chinese chilli condiment ,The one I use is called Hot Chilli Condiment,( by Laoganma) I could eat it by the spoonful. 2 tablespoon Chinese cooking wine (Shaoxing wine)
Slice the zucchini, carrot, and mushrooms. Chop the broccoli and bok choy.
Heat the peanut oil in a wok or large heavy frying pan over high heat
Add garlic and half the ginger. Stir for 10 seconds. Add carrot and stir for 30 seconds. Add sesame oil, stir, add zucchini and stir for 20 seconds. Add broccoli and stir for 20 seconds. Add bok choy stem and stir for 20 seconds. Add mushrooms and stir for 10 seconds. Stir in the remaining ginger and the bok choy leaves. Stir in the chili condiment for about 10 seconds, add the soy sauce and wine and stir for 2-3 minutes.
Remove from stove and serve with rice or noodles or chicken or the LOT
Chicken option 500g chicken breast, diced into small pieces. 1 tablespoon oil 1 tablespoon sesame oil Heat up the oil and stir fry chicken pieces for 5-7 minutes add as much of the sauce as you like. I added 3 tablespoons.