Ginger and Veggie Stir Fry

Recipe provided by Good and Fugly

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This stir fry is perfect for any night of the week!

Serves 4

Ingredients

1 carrot, diced 

1 bunch bok choy, chopped with stems & leaves kept separate 

1 onion, cut into thin wedges 

1 small head broccoli, chopped in florets 

400g chicken thighs (or protein of choice), sliced 

300g rice 

1 teaspoon chilli flakes 

Sesame oil 

3 tablespoon ginger 

2 cloves garlic, crushed 

Olive oil 

4 tablespoon soy sauce 

4 teaspoon white vinegar 

Fresh coriander 

Method

1. Pick coriander leaves and finely chop stems, keeping stems & leaves separate 

2. Rinse the rice until water runs clear. Place in a small saucepan with 250ml water and bring to a simmer over medium heat. Reduce heat to low and cook for 12 minutes until water is absorbed. Turn off the heat & stand, covered, for 5 minutes.

3. In a small bowl combine 1 teaspoon sesame oil, 3 tablespoons soy sauce, 4 teaspoons white vinegar, remaining garlic, ginger and chilli flakes.   

4. Heat 1 teaspoon oil in frypan over high heat. Stir fry the onion, carrot, broccoli and bok choy stems for 1-2 minutes before adding ginger mixture and continue to stir fry for another 3 minutes In the final minute add chicken and bok choy leaves and and cook until bok choy leaves are just wilted. 

5. Serve on a bed of rice and garnished with fresh coriander leaves.