Vegetable Recipes - Artichoke and Red Pepper Stir-fry Recipe

Ingredients

Serve 4

• 50 g/2 oz dried shiitake mushrooms, soaked in warm water for 20 minutes

• 1 tablespoon oil

• 1 teaspoon finely chopped fresh root ginger

• 2 spring onions, finely chopped

• 1 garlic clove, crushed

• 250 g/8 oz button mushrooms

• 250 g/8 oz can straw mushrooms, drained

• 1 teaspoon chili bean sauce or chili powder

• 2 teaspoons dry sherry

• 2 teaspoons dark soy sauce

• 1 tablespoon Chicken Stock or water

• pinch of sugar

• pinch of salt

• 1 teaspoon sesame oil

• 1 large red pepper

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2.5 cm/1 inch piece of fresh root ginger, finely chopped

• 1 garlic clove, crushed

• 300 g/10 oz can artichoke hearts, drained and sliced

• 1 tablespoon balsamic vinegar

• salt and pepper

• few basil leaves, to garnish

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Method:

1. Roast the red pepper under a hot grill, turning it frequently until the skin is blistered and blackened on all sides. Place it in a polythene bag until cool, then peel off the skin.

2. Core and deseed the pepper and cut the flesh lengthways into thin strips, then set aside.

3. Heat the oil in the wok over moderate heat. Add the onion, ginger and garlic, and stir-fry for 2-3 minutes or until softened without browning.

4. Add the artichokes and pepper strips, increase the heat to high and toss until piping hot.

5. Sprinkle over the balsamic vinegar and add salt and pepper to taste. Garnish with the basil leaves and serve immediately.