Energising stir fry vegetables (Serves: 4, Preparation time: 30 minutes, Cooking time: 10 minutes)

If you get the balance of sauce and veg right, this is absolutely delicious. It tastes authentically Asian. Feel free to add some red chilli pepper if you like it hot. 

Stir fry sauce

2 tbsp toasted sesame oil

1 tbsp white wine vinegar

1 tbsp soy sauce

1 tsp thai fish sauce

1 tsp umbeoshi plum puree

1 tsp miso paste

1/2 tsp chinese 5 spice

3 cloves garlic, crushed

1" ginger, grated

Veg

60g mushrooms, sliced

1 red pepper, sliced

1 carrot, in batons

1/2 chinese cabbage, sliced

 180g bean sprouts

150g sprouting broccoli

1 small tin bamboo shoots

a few cashew nuts

4 spring onions, sliced

handful of coriander

First , mix together all of the ingredients for the stir fry sauce in a small jar and shake well.

Then put a small amount of olive oil to a wok or large frying pan. 

Add all the veg except the coriander and spring onions and fry  for 3 minutes on a very high heat, stirring occasionally.

Pour the stir fry sauce over the vegetables and continue to cook for a furher 2 minutes. 

Stir through the coriander and spring onions before serving. 

Serve with brown rice or quinoa.