Lau’s vegetables with fresh ginger

Great

% Daily Values based on a 2,000 calorie diet

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.

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.