Since it seems like spring has finally arrived, I was super excited to take this little guy to the park.
After a good run around, we headed home… only for me to realize half way there that my keys weren’t in my pocket. Momentary panic ensued, to be followed by a thorough search of the park.
When they didn’t turn up despite me and my furry companions best efforts, I headed back to my house.
Luckily, I’d left the door on my roof patio open earlier that morning.
So I was forced to awkwardly knock on my neighbours door (we’d never spoken) and ask him in a non-burglary way if I could jump from his roof to mine.
Needless to say, I felt pretty ninja.
And in keeping with my ninja-esque skills, combined with the beautiful realization that spring has finally sprung, I decided to create a colourful veggie stir-fry for dinner.
Keep in mind that you can really play with this recipe, totally depending on your taste and what you prefer (and what you have in your kitchen). You might have guessed that Jamie Oliver’s white wine vinegar isn’t exactly authentic, but it’s all I had 🙂
I went with a bunch of veggies (peppers, snow peas, mixed greens, garlic, shredded carrot, baby corn) and topped it off with some baked crispy chicken, spring onions and sesame seeds.
The great thing about stir fry’s is being able to literally throw in whatever you have on hand, so experiment and figure out what you like! Other veggies that I love to use are broccoli, cauliflower and bak choi.
Stir Fry Sauce
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp vinegar
- 1 tbsp hot sauce or chilli sauce
- 1 1/2 tsp sesame oil
- 3/4 tsp corn starch
- Stir all the ingredients together in a bowl and add to your vegetables as you stir fry them in a wok.