Day 11: Stir fried vegetables make a healthy and quick supper for Monday. The veggies are beautifully glossy thanks to a little sesame oil and the orange peel adds a great twist to the sauce. I use one of those brilliant bags of mixed vegetables you get at the supermarkets here for this, but I’ve worked out the separate veg here for you. Feel free to vary what you use, though broccoli does work really well, so try to include some of that in any case. The sauce is thickened with corn flour, but is unctuous rather than goopy. And it is all much simpler than the long list of ingredients might suggest. Add some protein by topping with nuts or tofu cubes. Highly recommended!
stir fried vegetables with orange and ginger sauce
1 tbsp plus 1 tsp vegetable oil
300 gr broccoli florets
200 gr red pepper in chunks
1 leek, cleaned and sliced
1 medium onion, sliced
half a small white cabbage, shredded
50 gr beansprouts
2 cm ginger, grated
2 cloves of garlic, grated or finely chopped
1 tbsp cornflour
40 ml soya sauce
1 tsp brown sugar
2 tsp rice vinegar
large pinch of 5 spice powder
grated rind of 1 orange
2 tsp sesame seed oil
juice of half an orange
First make the sauce:
Mix a little of the water into the cornflour.
In a small saucepan fry the ginger and garlic in the teaspoon of oil until it sizzles, then add the remaining water, the soya sauce, vinegar, 5 spice powder, sugar and orange rind.
Stir in the cornflour mixture and let it bubble until thickened.
Stir in the sesame oil and enough of the orange juice to make a glossy sauce that is easily pourable and nothing like the cloying mixture you might get in a cheap take away (unless that is your thing).
If you like you can pour it through a sieve to remove the orange rind.
Now heat a wok or large frying pan, pour in a tablespoon of oil and when it is hot, stir fry the vegetables except the beansprouts until they are just cooked through.
Turn off the heat and stir in the beansprouts and the sauce.
Serve at once with rice or noodles.