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Spiced Vegetable Stir-Fry |
Ingredients:3 tablespoons vegetable oil 1 garlic clove, peeled and sliced 1 red chile, trimmed, seeded and sliced 1 lemongrass stalk, out leaves removed and sliced 1 red onion, peeled and chopped into 1/2-inch pieces 2 small leeks, cut on the diagonal into 1-inch lengths 12 snow peas 10 baby corn, cut in half lengthwise 1 handful of bean sprouts 4 bok choy, roughly chopped 1/2 teaspoon sugar 2 tablespoons light soy sauce 9 ounces noodles 2 1/2 cups miso soup (see below) Pinch of salt
Directions:Heat a wok over medium heat for 1 to 2 minutes or until completely hot and almost smoking, then add the vegetable oil. Add the garlic, chile and lemongrass and stir-fry for 30 seconds. Add the onion and leeks and stir-fry for another minute. Add the remaining vegetables and season with salt, sugar and soy sauce. Stir-fry for another 3 minutes until all the vegetables are tender.
Cook the noodles in a large pot of boiling water for 2 to 3 minutes or until just tender. Drain thoroughly. Heat the miso soup in another pan. Divide the vegetables and noodles between 2 bowls and ladle the hot miso soup over them.
Serves 2 |
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