This stir-fry is dedicated to my family, as it is one of the only veggie dishes they won't turn their nose up at!!!
It is the easiest thing to make, and you can put whatever vegetables you have hanging around in. The key is to keep all the veg finely sliced, so it cooks quicktime! This recipe doesn't have any meat in, because I don't think you need it with the egg, but you could add some if you wanted. Grill or steam it beforehand, and add it to the stir-fry last minute.
1 tbsp of olive oil
1/2 tbsp sesame oil
2 crushed garlic cloves
2cm grated ginger
3 large handfuls of finely sliced vegetables
(peppers, mushrooms, onions, carrots, cabbage etc)
2 handfuls of beansprouts
a bunch of spring onions, finely chopped
handful of cooked noodles (optional)
2 eggs, beaten
1tbsp peanut butter
2tbsp soy sauce
juice of 2 limes
1 tbsp of sweet chili sauce
Heat the olive oil in a pan or wok, once this begins to smoke and the grated ginger and garlic, cook for a few minutes until it begins to smell (do not burn this!!)
Next add the veg, turn up the heat and cook for a few minutes.
whilst the veg is cooking add the peanut butter, soy sauce, lime juice and sweet chili in a bowl and mix. Leave to one side.
Now add the beaten egg, followed by the noodles, spring onion and sesame oil to the pan, and mix.
pour in the soy, peanut and lime mixture to the pan and and mix everything together.
Turn off the heat, sprinkle with coriander, sesame seeds and pickled ginger.