Green vegetable stir-fry

Serve with your favourite noodles, drizzled with a little sesame oil and topped with some toasted sesame seeds.

Tip: You can buy crushed chilli and ginger in a tube in the vegetable section of New World. If you are gluten-free, use tamari soy sauce.

Ingredients

1	Red chilli, deseeded and finely chopped, or 1 tsp of crushed chilli
2	Garlic cloves, crushed
1 Tbsp	Fresh ginger, finely grated
2 Tbsp	Light soy sauce
2 Tbsp	Rice wine vinegar, or white wine vinegar
2 tsp	Honey
300 g	Broccoli, cut into small florets, stalks lightly peeled and cut into small pieces (Main)
3	Baby bok choy, leaves separated, large stems halved lengthwise (Main)
4 handfuls	Baby spinach (Main)
6	Spring onions, trimmed and thickly sliced (Main)
1 tsp	White sesame seeds, toasted
1 tsp	Black sesame seeds, toasted

Directions

1. In a jug, mix together the chilli, garlic, ginger, soy sauce and vinegar and honey.
2. Heat oil in a wok or large frying pan over medium-high heat. Add the broccoli and stalks and stir-fry with a splash of water until bite-tender, about 2 minutes.
3. Add the bok choy, spinach and spring onions and stir-fry for 1 minute. Check vegetables are cooked to your liking. Pour in the sauce and stir-fry for a further minute.
4. Serve straightaway with your favourite cooked noodles.
5. Pairs well with extra toppings, a few sliced shiitake mushrooms or some raw prawn cutlets. To cook heat 1 tablespoon of oil in the wok or frying pan and add the prawns. Stir-fry until they turn pink, then remove from the wok. Return to the wok just before serving.

See more of Kathy's simple dinner recipes:

• Salmon with vegetables in foil parcels with tzatziki
• Fennel, leek and potato soup