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Indian Five-Spice Vegetable Stir-Fry
From the book
Nadiya’s British Food Adventure
Over 120 easy and inspiring twists on British classics
Irresistible bakes from the celebrated GBBO winner
All of the recipes from the hit TV series
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Introduction from Nadiya Hussain
This is my go-to recipe on a weekly basis. I tend not to buy ready-mixed bags of stir-fry vegetables – although these are perfectly good for this recipe, I prefer to use up whatever I have left over in the fridge, since I always have stray veg left from other meals and I love nothing better than tarting them up in a hot wok with some of my favourite spices. Indian five-spice is a special blend of cumin, fenugreek, onion seeds, mustard and fennel seeds, which you can buy already mixed or you can mix yourself. The trick to a good stir fry is to prepare all the vegetables beforehand and then it’s just a matter of stirring and serving up.
Ingredients
Method
Prepare all the vegetables beforehand and this will seem like the easiest recipe you have ever cooked.
Put 2 tablespoons of the oil into a wok or large non-stick frying pan. When the oil is really hot, add all the vegetables except the garlic, and begin cooking, making sure to stir and keep the vegetables moving. Season to taste.
Meanwhile, pour the remaining 4 tablespoons of oil into a small frying pan and heat on a medium heat. Add the garlic and fry until it is golden brown.
Add the Sriracha and fresh coriander to the vegetables and mix through.
Add the five-spice to the garlic and heat just for a few seconds. Be careful not to burn the spices, they need to simply touch the hot oil to release their flavours. Pour all over the vegetables and stir through.
Serve the stir-fry immediately, while everything is still warm.
Reviews
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