Any quick cooking veg you want, but I went with:
1 Red Pepper
A handful of mangetout
A handful of green beans
⅓ head of broccoli
A handful of mushrooms
Some cherry tomatoes (absolutely unauthentic but needed using up…)
1 tin of unripe Jackfruit
2 cloves of garlic
1 inch of ginger
1 tsp light soy sauce
½ tsp dark soy sauce
1 tsp Shaoxing rice wine
2 tsp sesame oil
1 pinch of salt
1 pinch of sugar
½ tsp white pepper
Garnish: (all optional)
If you are having rice, cook it the way you usually do (I will address this enormous can of worms in another post one day) and if you are having noodles you may need to prep them too. I use fresh udon because they can come straight out of the packet into the pan but if your noodles are dry then you may need to soak them according to the packet instructions.
Open the jackfruit tin and slice it into smaller bite size pieces. Some brands leave the seeds in, if so remove as many as you can. Set the jackfruit aside in a bowl with a splash of sesame oil, soy sauce and a pinch of salt and sugar to marinate whilst you prep everything else.
Peel and mince the garlic and ginger
Cut the rest of your veg into bitesize pieces (remember chinese food should always be bitesized thanks to the chopsticks it will be eaten with), taking into account what I said earlier about the hard/soft veg.
Put your biggest frying pan/wok onto a high heat and get the pan really hot before adding a splash of vegetable oil.
Once the oil is smoking hot, throw in the garlic and ginger, stirring constantly for 30 seconds until fragrant.
Add your veg into the pan at this point. If you have chopped your hard veg small enough you can add it all together, however, if you opted for the multiple stage approach as mentioned before then add your hard veg first until it starts to soften before adding the rest of the softer veg into the pan.
Now you can add all of your seasoning and stir through thoroughly.
I then add the udon noodles but if you are having rice of course just omit this step.
Once the noodles are heated through, everything is done and it’s time to serve up.
Dish out the contents of your pan into 1 or 2 bowls depending on how hungry you are and garnish with any or all: finely sliced spring onions, coriander and sesame seeds. I like to add a few chinese pickles on the side with a bit of chilli oil.