Ingredients
- 300 g (9 2/3 oz) baby bok choy
- 100 g (3 1/3 oz) snake beans
- 2 spring onions
- 150 g (4 3/4 oz) broccoli
- 1 medium red pepper (capsicum)
- 2 tablespoons oil
- 2 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
Method
1. Wash and trim the thick stalks from the bok choy, and then cut the leaves into wide strips. Slice the snake beans into 5 cm (2 inch) lengths and the spring onions diagonally. Cut the broccoli into small florets and the red pepper into diamonds about 2.5 cm (1 inch) wide.
2. Heat the oil in a large heavy-based frying pan or wok. Add the garlic and ginger and cook over medium heat for 30 seconds, stirring constantly. Add the beans, spring onions and broccoli, then stir-fry for 3 minutes.
3. Add the red peppers and stir-fry for another 2 minutes. Add the bok choy and stir-fry for 1 minute. Stir in the sesame oil and the soy sauce and toss until well combined with the vegetables. Transfer to a serving dish and serve immediately. Serve with steamed rice.
