This dish is like the matured version of student pan vegetables. Only now, instead of a frying pan, there is a fashionable wok; instead of frozen bagged vegetables – fresh asparagus and broccoli, seasoned with ginger and mint. But the essence remains the same – fast and tasty.
– 1 tbsp sesame or vegetable oil
– 2 red chili peppers, seeded and finely chopped
– 5 cm fresh ginger root, peeled and cut into thin strips
– 3 sprigs of spring onions, cut into pieces of approx 2-3 cm
– 2 cloves of garlic, crushed with a knife and finely chopped
– 1 red bell pepper, seeded and cut into strips
– 300 g broccoli, divided into inflorescences
– 450 g asparagus, peeled and cut into 2-3 pieces
– 2 tbsp soy sauce
– 2 tbsp sugar
– a handful of fresh mint leaves, chopped
– 1 tbsp black sesame
– salt and pepper
Heat the oil in a wok over medium heat and brush the edges of the wok evenly with a brush. Add chili and ginger, fry for a few seconds, then add spring onions and garlic after a few seconds. Fry for approx. 5 minutes, until vegetables are soft.
Put the pepper in the wok, after a few minutes broccoli, fry for another 5 minutes, then add the asparagus. Cook for another 3-4 minutes.
Sprinkle with sugar, pour in soy sauce, season with salt and pepper. Fry for a few more minutes until the sugar dissolves. Remove from heat and add mint leaves. Serve hot with rice.