Lau’s vegetables with fresh ginger

Name: Lau’s vegetables with fresh ginger
Cuisine: Asian, Chinese
Ingredients: 500 g (1 lb 2 oz) assorted green vegetables, such as zucchini (courgette), snow peas (mangetout), sugar snap peas, baby English spinach, bok choy, broccolini, gai lan (Chinese broccoli) and wombok, chopped into bite-sized pieces; ¼ cup (60 ml) sunflower oil; 1 thumb-sized piece of fresh ginger, peeled and roughly chopped; ¼ cup (60 ml) chicken or vegetable stock; a pinch of salt flakes a pinch of sugar; ¼ cup (60 ml) sunflower oil; 1 thumb-sized piece of fresh ginger, peeled and finely shredded

7 steps

Updated at: Fri, 05 Jul 2024 09:02:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories195.9 kcal (10%)

Total Fat14.9 g (21%)

Carbs13.7 g (5%)

Sugars1.6 g (2%)

Protein4.8 g (10%)

Sodium162.3 mg (8%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500ggreen vegetables

assorted, such as zucchini, courgette, snow peas, mangetout, sugar snap peas, baby English spinach, bok choy, broccolini, gai lan, Chinese broccoli, and wombok, chopped into bite-sized pieces

¼ cupsunflower oil

1fresh ginger

thumb-sized piece, peeled and roughly chopped

¼ cupchicken stock

or vegetable

salt flakes

sugar

¼ cupsunflower oil

1fresh ginger

thumb-sized piece, peeled and finely shredded

Instructions

Step 1

Blanch any harder vegetables such as gailan or broccolini in a saucepan of vigorously boiling water - about 2 minutes for the stalks, then add any florets and cook for another minute, before plunging them straight into a bowl of iced water to stop them overcooking.

green vegetables500g

Step 2

Drain once cooled, then spin to ensure there's no water left on them, as any water will spit when you fry.

Step 3

Meanwhile, heat a wok or large, wide-based frying pan until smoking hot.

Step 4

For the fizzy ginger, if making, pour the oil into the pan, then add the ginger and cook for 1-2 minutes, or until the bubbles subside and the ginger is crisp.

Step 5

Drain on paper towel.

Step 6

Heat the sunflower oil in the pan. Toss in the ginger, then, working in batches, add the vegetables according to their density - woody/stalky vegies first, then peas of any kind, zucchini or bok choy, finishing with any fine leaves, transferring each batch to a plate as you go.

Step 7

Return all the vegies to the pan, then pour the stock over and let it absorb a little. Sprinkle in the salt and sugar, give it one final toss, then tip straight out of the pan and serve immediately.