Spicy garlic green vegetable medley

Special equipment • wok

SERVES 4

Ingredients:

handful of hazelnuts

1 tbsp sesame oil or vegetable oil

3 garlic cloves, thinly sliced

2 fresh green jalapeño chile peppers, seeded and finely chopped

1 tbsp soy sauce

1 tbsp Chinese rice wine

1–2 heads bok choy, quartered lengthwise

handful of fresh spinach leaves or Swiss chard

2 handfuls of sugar snap peas or snow peas, sliced into thin strips

sea salt and freshly ground black pepper

Method:

1 Spread the hazelnuts on a baking sheet. Toast under a hot broiler until golden brown, shaking the pan frequently. Put the hazelnuts in a clean dish towel and rub off the skins. Chop coarsely and set aside.

2 Heat the oil in a wok over mediumhigh heat, and swirl it around to coat the pan. Add the garlic and chiles and cook for 10 seconds, then add the soy sauce and Chinese rice wine, and cook for a few seconds more.

3 Add the bok choy and spinach, and stir-fry for 1 minute. Add the sugar snap peas, and stir-fry for 1 more minute. Toss well, then season with salt and pepper. Serve immediately with the hazelnuts scattered over the top. Serve with rice.

Cheat:

Don’t be put off by ready-made stir-fry sauces; there are some great-tasting Asian-inspired onesavailable.

Spicy garlic green vegetable medley