SESAME AND GINGER STIR FRY

A fresh and quick dish. It brings out the simple flavours of ginger and sesame.

For some, a stir fry is adding a bunch veggies and any (and possibly every) sauce one can get their hands on. This recipe is different, as it uses fresh produce and spices only - no ready sauces- making it more natural and light tasting.This recipe purely relies on the flavour of the vegetables and spices.

Often, a stir fry - which is meant to be a simple and quick meal turns out soggy and limp. It all comes down to the mix of vegetables you choose to put together. Each vegetable cooks differently and needs a different cooking time, so the order in which you add them to the wok decides the success of this simple dish.

Cooked correctly, vegetables add lots of value to the colour and taste, so I prefer to combine just a few to create a flavoursome dish.

As this relies on the flavour from ginger root, it is important to heat the oil well before adding the star anise and ginger. I like to use a mandolin to slice the ginger paper thin. Let the ginger cook well, it will infuse the oil with its flavour and in turn the whole dish. Onions also add a lovely flavour to the oil, so I like to put them in early, right after the ginger.

Carrot and French beans take some time to cook and become tender, so better to add those before the other vegetables. Mushrooms cook quickly, and weep if cooked too long. Adding salt with mushrooms will expedite this process. So, for a fresh looking stir fry, I always add the salt before I add mushrooms.

Capsicum (Peppers) cook real quick, and have a nice crunch to them if left slightly under, so they go on last along with the water chestnuts that do not require much time in the wok at all.

Protein in the form of chicken or cottage cheese can be added to this dish. Slice the chicken very thin so it cooks quickly. For the cottage cheese, cut into cubes.

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Recipe:

Ingredients:

2 tbsp oil of choice

1 whole star anise

2" piece ginger - sliced very thin

1 onion - cut into 1" cubes

1 cup mushrooms - cleaned and quartered

1/2 yellow capsicum - cut into 1" cubes

1/2 red capsicum - cut into 1" cubes

1/2 cup green water chestnuts - peeled and cut

1/4 cup carrots or French beans - cut diagonally

4 stalks green onions - sliced fine

2 tbsp white sesame seeds

Salt to taste.

Method:

Heat oil in a wok. Wait till the oil is hot, add the star anise. Cook until fragrant.

Add ginger slices and cook till they flare and sizzle. You will smell the ginger and star anise. Cook until the edges just begin to turn brown before adding the next ingredient.

If using chicken, add it now. Stir and toss continuously.

Add onions and cook until they turn transparent.

Promptly add carrots or french beans and salt. Cook until just tender. Make sure to toss and stir constantly from now on.

Add mushrooms, cook until they just begin to shrink and sweat.

Add capsicum and water chestnuts. Toss or stir constantly.

If using cottage cheese, add it now.

Remove the wok from the stove as soon as capsicum is tender, but not too soft.

Mix in green onions and sesame seeds and serve.