A quick vegetable stir fry using Asian vegetables, herbs and spices.
Peel and trim the vegetables.
Cut the daikon into batons.
Cut the carrot into batons.
Cut the onion into wedges.
Cut the pepper into wedges.
Thinly slice the celery.
Thinly slice the chilli into strips.
Pick the leaves from the coriander and slice the stalks.
Cut the garlic into thin strips.
Cut the bottom of the bok choi to release the separate leaves.
Crush the lime leaves and lemongrass with the back of a knife.
Heat a wok till smoking, add the oils and heat for 30 seconds, then starting with the larger vegetables add them to the pan, cook for 2 minutes and then add the softer, smaller vegetables, add the lime leaves, chilli, ginger and garlic, fry together for 2 minutes and serve alongside the fish.
«Always try chilli's before cooking to test the heat, if you like it hot but your friends don't remove but retain the seeds and sprinkle those over your dish before serving.»