in this episode, steve cooks one of our most popular sides. vegan wok-fried greens. this dish takes inspiration from the traditional thai vegetable stir-fry ‘morning glory’. smoky and salty, it makes a great side to any simple grilled protein, or use to top rice with some charred tofu on the side. remember, this will work with whatever you have in your veg drawer and steve has adapted the wagamama recipe to use what he had. rule of thumb, if it works in a stir-fry, you're good to go!
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ingredients
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100g tenderstem broccoli
100g asparagus
100g green beans
2 tablespoons vegetable oil
1 garlic clove, finely sliced
1 knob of ginger
1 tablespoon light soy sauce
1 tablespoon mushroom vegetarian oyster sauce or dark soy sauce
pinch of salt
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method
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bring a pot of salted water to the boil + blanch the broccoli for 3 minutes
strain + plunge into a large bowl of iced water + cool for 30 seconds, then strain again + set aside
heat the oil in a wok over a medium-high heat + add in the ginger and garlic
add your veg and toss so your veg is coated in the oil
add the light soy + oyster sauces, mix well and reduce over high heat for 3-5 minutes, stirring occasionally. making sure to cook until the veg is tender but still has some bite
serve