Cook with Raymond Blanc: Vegetable Stir Fry

This is a simple and quick meal that takes no time at all to prepare and cook. You can even chop all the vegetables in advance and simply cook them when you are ready. The variations are endless, allowing you to utilise vegetables you may have in your fridge to make the most delicious bowl of health. Serves: 4 Preparation: 10 mins Cooking: 10 mins Ingredients 30g coconut oil 2 cloves garlic, finely sliced 2 portions rice noodles, dried boiling water from the kettle 2 medium carrots, peeled, finely sliced 3 stalks tenderstem broccoli, roughly chopped 1 sprig kale, roughly chopped 2 small pak choi, quartered ½ courgette, finely sliced 1 red pepper, finely sliced 10g cashew nuts, crushed 2tbsp soy sauce 2 tsp sesame oil 1 tsp fresh ginger, finely grated 40g shiitake & king oyster mushrooms, sliced 40g baby spinach, washed 1 handful beansprouts To serve 3 spring onions, finely sliced 2 sprigs coriander leaves 10g cashew nuts, crushed Method In a large sauté pan, on a high heat, melt the coconut oil, add the sliced garlic and cook for 30 seconds. Separately, place the rice noodles in a bowl. Boil the kettle and pour the water over the noodles to re-hydrate and partly cook them. To the sauté pan, add the carrots and a splash of water, cover with a lid and steam for 30 seconds. Add the broccoli and kale to the pan, cover with a lid and steam for 30 seconds. Add a splash of water, then add the pak choi, courgettes and red pepper. Drain the rice noodles into a colander and cool under cold running water, then drain again. To the sauté pan, add the cashew nuts, soy sauce, sesame oil and the grated ginger to the vegetables. Stir together. Then add the sliced mushrooms, spinach, beansprouts and finally the drained noodles. Stir well before serving and garnish with sliced spring onions, coriander and some crushed cashew nuts. Recipe © Raymond Blanc For more recipes by Raymond Blanc, visit www.raymondblanc.com