chinese-inspired lemony vegetable stir fry

Vegetable mix

bunch of baby bok-choy

bunch of baby choy sum

2 bunches chinese broccoli

1 head of broccoli florets

10 ears of baby corn

4 ribs of asian celery (use more of other ingredients if not available)

2 tbsp oil

salt and pepper

Paste Mix

2 stalks of lemongrass finely chopped

2 cloves crushed garlic

zest and juice of one lemon

4 scallions finely chopped

2 tbsp sweet chilli sauce

To Finish

1 tbsp mirin

1 tbsp sesame oil

1 tbsp soy saouce

small handful of mint leaves

1/2 bunch of coriander, leaves removed and chopped

handful of bean sprouts

Method

Mix the paste ingredients together

Cut the leafy veges into equal sized pieces, about the size of the baby corn.  You can use any mix of green veges that you like instead of the listed ones.  Cut the baby corn in half.  Cut the broccoli into florets.  Slice the celery if using.

Stir fry th greens over a high heat for two minutes

Add the corn and celery if using and cook for another minute.  Add the paste and cook till veges are tender.

Add the mirin and half the sesame oil followed by the soy sauce, mint, coriander and bean sprouts.

Check the seasoning and serve.

From East and West by Tom Kime

Serves 4-6.