Stir-fries are right up there when it comes to quick and easy. Sure, the mise en place takes a bit of time, but I find slicing and dicing very therapeutic and if I've had a particularly bad day at work, nothing soothes my aggression like slicing meat into thin strips, ready for the wok. That's not weird at all...
Ingredients:
Ingredients:
- 2 tbsp light soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp vegetable (or chicken) stock
- 1 tsp sesame oil
- 4 garlic cloves, finely sliced
- 2 tbsp julienned ginger
- 2 kg baby bok choy cut into quarters
- 200g snowpeas
- 200g sugar-snap peas
- 2 tbsp bamboo shoots
- a splash of vegetable oil
Putting it all together:
In a small jug mix together the light soy, hoisin sauces and the stock
Heat wok over high heat and add the vegetable and the sesame oils. Stir-fry the garlic, ginger, and bok choy for about 3 minutes. Add the snowpeas, sugar-snap peas and bamboo shoots, and stir-fry for another 5 minutes. Pour in the sauce, and gently toss to coat.