This quick dinner is ready in just 25 minutes, and super healthy to boot. The Thai flavours make it so incredibly moreish and add a lovely kick of heat to warm you through.
2tbsp peanut oil
1 long red chilli, sliced
1 clove garlic, chopped
1tsp grated fresh ginger
200g (6½oz) mange tout of sugar snap peas, trimmed
½ cup peas, thawed if frozen
2-3 heads broccoli, cut into florets
1 bok choy, trimmed and cut into thin wedges
3 spring onions, sliced
The juice of 1 lime
1-2tbsp Thai fish sauce
1tbsp soy sauce
¼ cup coriander leaves, to serve
Heat a large wok over a high heat. When the wok is very hot, add the oil, then the chilli, garlic and ginger, and stir-fry for about 30 seconds. Add the mange tout and peas, and stir for 2-3 minutes, or until just tender. Remove from the pan with a slotted spoon and set aside.
Add extra oil if needed, then add the broccoli, bok choy and spring onions. Cook over a high heat, stirring continuously for 4-5 minutes, or until soft and slightly coloured.
Return the mange tout and peas to the wok and stir until heated through. Add the lime juice, Thai fish sauce and soy sauce and fry until everything is hot.
Season to taste. Remember the soy sauce is salty. Remove from the heat and stir through the coriander leaves.
It's very important to have all your ingredients chopped and ready to go before you heat the wok. Vary the ingredients to suit what you have to hand, and add an extra chilli if you like it really hot.
This originally appeared on House & Garden UK.