Vegetarian Stir Fry

Serves: 4

• 1 red capsicum, diced
• 1 zucchini, cut in half and then sliced to 0.5cm
• 1 bunch broccolini, cut into 3cm sticks, set the stalks aside from the heads
• 1 carrot, diced to 1cm cubed and blanched in boiling water for 5mins then drained.
• 2cm of ginger, finely sliced into batons
• 1 small clove of garlic finely diced (you could use garlic flavoured oil when cooking the vegetables instead of fresh garlic)
• 1tsp of fish sauce
• 1 tsp of soy sauce
• 1 tsp of sugar
• 1 tbsp of lime or lemon juice
• 1 birds-eye chilli, de-seeded and finely diced
• 1 handful of fresh coriander leaves
• 4 eggs very lightly beaten
• vegetable oil
• 1 tbsp of peanut oil

1. Mix fish sauce, soy, sugar, juice and chilli. Set aside.
2. In a wok or large fry pan heat up sufficient vegetable oil to fill to 1cm. When very hot, pour in the egg. Swirl in the pan to make an omelette. Turn when brown on bottom. When cooked, remove from oil onto a paper towel.
3. Empty pan of oil and reheat dry pan. Return omelette to pan to crisp upon both sides. Remove, roll, slice into ribbons and set aside.
4. Heat up peanut oil in pan. When very hot add the carrots and broccolini stalks. Fry for 2 mins. Add 1tbsp of hot water and place lid on pan until it has steamed off and vegetables are just soft.
5. Add remaining vegetables and stir fry until cooked and a little blackened.
6. Add sauce, egg and coriander. Taste and adjust the sauce seasonings (the fish sauce and juice can vary in their flavour so the measurements above are a guide only).