Vegetable Stir-fry

A simple and quick vegetarian supper.

1 clove garlic, crushed
1 red chilli, thinly sliced
3 spring onions, thinly sliced
1 small red onion, thinly sliced
1 handful mangetout, shredded
a few shiitake mushrooms, sliced
1 handful green cabbage, finely sliced
a few water chestnuts, sliced
1 splash olive oil
sea salt
black pepper, freshly ground
2 tsp. soy sauce
1 tsp. sesame oil
sesame seeds, to sprinkle on top

Mix the garlic, chilli and spring and red onions together. Mix all the other vegetables and water chestnuts together. Keep the two mixes separate.

Heat your wok until it's really hot. Add a splash of oil — it should start to smoke — then the chilli and onion mix. Stir for just 2 second before adding the other mix. Flip and toss the vegetables in the wok if you can; if you can't, don't worry, just keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat of the bottom of the wok. Season with salt and pepper.

After a minute or two, the vegetables should have begun to soften. Add the soy sauce and sesame oil and stir in. After about 30 seconds the vegetables should smell amazing!

Tip on to a serving dish, sprinkle over some sesame seeds and tuck in.