Friday again – hard to believe!

This weekend will be a relaxed one. The kids are reviewing for up and coming exams and I have two brand new high-beds in my garden that I am going to fill with my organic “baby” leafy greens and herbs.

Before the weekend starts I’m going to give you the recipe for a great dinner we had this week.  It is healthy but also full of taste – just love that combination!!

Scrumptious Stir Fried Vegetables with Jasmin rice

I used:

1 big bunch of asparagus

1 red onion

2 bunches of green onion

350 g of brown mushrooms

250 g snap peas

10 baby Bok choy

Chop all the vegetables.

Make the marinade

4tbs olive oil

4tbs hoisin

1/3 cup soy sauce

4 tbs sesame oil

2 tbs white wine

4 small tsp cane sugar

4 tbs green onion

2 tbs finely chopped fresh garlic

2 tbs finely chopped fresh ginger

Freshly squeezed juice of one lime fruit

Mix all the marinade ingredients together to make a delicious sauce.

Add a bit of oil to the wok/frying pan – stir fry one vegetable at a time and add some of the sauce to the pan just before it is ready. Put the stir fried vegetable into a big bowl. Continue until all the different vegetables have all been stir fried. Add the rest of the sauce to the stir fried vegetables – mix it all together.

I stir fry each type of vegetable separately to make sure they are done to perfection – just right, still crisp, full of color and flavor.

Serve with your favorite rice. I used Jasmin rice for this recipe, but it could be brown rice, wild rice or……………

Have a wonderful weekend!!