Asian Recipes and Cooking Guide

Cooking Tips, Kitchen Skills and Recipes.....

You can use any mix of vegetables for this stir-fry, according to what is available and looks appealing or what is on special offer on the day.

Ingredients: (Serves 4)

2 tablespoons peanut (groundnut) or vegetable oil

1 bunch scallions (spring onions), roughly chopped

2.5 cm/1 inch piece fresh ginger, peeled and finely chopped

2 lemon grass stalks, halved

2 carrots, peeled and cut into matchsticks

1 small head broccoli cut into florets

55 g/2 oz baby sweetcorn, halved lengthways

55 g/2 oz canned water chestnuts, drained

1 tablespoon red curry paste

225 g/8 oz dried medium egg noodles

4 tablespoons sesame seeds

Method:

Heat the oil in a preheated wok, add the scallions, ginger and lemon grass and stir-fry over a medium-high heat for 2-3 minutes, until starting to soften. Add the carrots, broccoli and baby sweetcorn and stir-fry for 3-4 minutes, until starting to soften. Add the water chestnuts and curry paste and stir well, then stir-fry for a further 2-3 minutes. Discard the lemon grass.

Meanwhile, cook the noodles in a large saucepan of lightly salted boiling water for 4-5 minutes, or according to the packet instructions, until just tender. Drain and return to the saucepan. Add the sesame seeds and toss to coat.

Add the noodles to the stir-fried vegetables and serve immediately.

Note: Cut all the vegetables to a similar size so that they cook in the same length of time.

Happy Cooking,

Carol