Ingredients:
1 tablespoon sesame oil
1 tablespoon peanut oil
1 small bok choy, shredded
1 cup bean sprouts
1 cup baby sweet corn cobs
1/2 cup snow peas, trimmed
1 bunch scallions, chopped
1 red peppers, cored, seeded and thinly sliced
1 cup button mushrooms, sliced (from a jar or can) or 1 cup straw mushrooms, kept whole ( from a jar or can)
1 stalk lemongrass, wihte part finely sliced
1 fresh green chilies, seeded, and finely chopped
1 -2 whole pods star anise, seeds removed and crushed
1 tablespoon soy sauce
1 limes, juice and zest of, finely grated
2 -3 tablespoons chopped fresh cilantro
Directions:
Pour the oils into a wok or large frying pan and place over high heat.
When the oils are smoking hot, drop in all the vegetables, the white part of the lemongrass, chili, and star anise seeds. As the vegetables fry, stir them vigorously with a long-handled wooden spoon until they are evenly heated through but still crisp: 2 minute.
Put in the soy sauce, lime juice and zest and cilantro all at once. Stir again over the heat, allowing the mixture to sizzle for just a few seconds.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.