Root Vegetables Stir Fry on Quinoa

Recipe from What's For Lunch, Honey?  

Ingredients

10 carrots, peeled and cut into bite sized pieces
6-8 Icicle radishes, peeled and cut into bite sized pieces
Bunch of green asparagus, cut into 2 to 3 cm pieces
Bunch of spring onions, cut into 2 to 3 cm pieces
Small bunch of coriander leaves, chopped
Small piece of ginger, finely chopped
2-3 cloves garlic, finely chopped
200 ml vegetable broth
1 1/2 tablespoons cornstarch
Peanut oil
Soy sauce
250g cooked quinoa

Method

In a large wok heat the peanut oil on high heat. Once it is hot add the ginger and garlic and sit-fry for 1 minute until transparent.

Add the carrots, radishes and asparagus and stir fry for 5 minutes. Add a little dash of the broth and cover to gently steam until the vegetables just start to soften.

Mix the cornstarch in a separate cup or bowl, with a few tablespoons of broth until smooth.

Add the spring onions and stir fry for another minute. Now add the soy sauce and continue to sauté for another minute or two. Finally add the remaining broth and cornstarch mixture. Bring mixture to boil, stirring until sauce thickens.

Sprinkle with chopped coriander and serve with hot bowls of cooked quinoa.

Notes & Tips:

  • When stir-frying it is advisable to prepare all you vegetables (and/or meat) before you start cooking. Cut your vegetables and meat in place in bowls.
  • Make sure all your ingredients are ready and within reach. Stir frying is fast. Often there won't be time to mix the sauce or look for the salt while things are cooking.
  • It's important to cut your vegetables approximately the same size - bit size. This will ensure that everything is cooked evenly and thoroughly.
  • If you are making a stir fry with meat or chicken, stir-fry the meat first. Cook completely and remove from heat. Then cook your vegetables, adding the meat at the end.
  • Each item has a different time. It is advisable to start with those that take the longest to cook through.
  • Heat the pan/wok first. When it's hot then add the oil. Once the oil is hot it is time to start with ginger, garlic and onions. These need to be stir-fried just for a few seconds, until they become aromatic.
  • The sauce or broth should be added towards the end of the cooking time. If you find that the vegetables still need a few minutes, cover and steam until done.