DAY 13, VEGGIE STIR-FRY

I worked out that I've taught well over a thousand students at VIS to make veggie stir-fry over the years. This is just a reminder then, for those of you who've forgotten!
I'd like to think this recipe converts 11 year olds to the joys of vegetables (once they're lightly cooked and drowned in soy sauce...) 

Served here with a salmon filet
 cook in a frying pan over a medium heat, skin side down and lid on the pan for 5 minutes -
no need to turn, the skin goes crispy and the flesh steams in it's own heat until done!

Ingredients:

(use any veggies you like!)

1 zucchini

1 red pepper

 3 spring onions 

                         1/2 eggplant                             

                               100g bean sprouts                               

100g mushrooms

1 carrot

100g shredded Chinese leaf

3 tablespoons soy sauce

1-2 cloves crushed garlic

big pinch black pepper/chilli flakes

Method:

1. Cut the vegetables into bite-sized pieces.

1. Divide into two bowls. Bowl 1 (goes in first, for longer cooking) and bowl 2 (goes in second, for shorter cooking)

my bowl 1 - there's no wrong or right,
just choose which veggies you'd like cooked longer

my bowl 2 - these will stay a little crunchier,
no wrong or right - you choose

3. Measure out soy sauce and pepper into small bowl. Crush and slice garlic and add to the soy.

the garlic stays fairly raw, so go steady...!

4.  Heat the oil in the frying pan (full heat). Add the vegetables from bowl 1. Cook for about 3-4 minutes stirring all the time until softened a little.

5.  Add the vegetables from bowl 2, and cook for another 3-4 minutes.

toss them over in the frying pan using a 'flipping' action - like a pancake
BE CAREFUL!

6.  Remove the frying pan from the heat and add the soy sauce seasoning.

Serve with noodles.