Ingredients (serves 4)

  • 1 tbsp ground nut oil

  • 1 garlic clove, puréed.

  • Splash of sriracha

  • 150g baby corn

  • 1 thai green pepper, chopped

  • 150g baby pak choi, chopped

  • 150g shitake mushrooms

  • 1 onion quartered

  • 2 celery stalks, cut into 2 inch sticks

  • 150g small whole green onions

  • 1 tbsp soy sauce

  • 3cm fresh ginger, peeled and finely sliced



  • Place the garlic and oil in a wok and warm on a low heat.

  • Add the splash of sriracha and all the vegetables and stir fry for a minute or two on a medium heat.

  • Now add the soy sauce and ginger and simmer it all until just cooked through.

  • This is great served with rice or noodles.