250 g pumpkin, roughly chopped
10 small button mushrooms, thickly sliced
3 cloves garlic, finely chopped
2 tbsp. fresh ginger, thinly sliced
3 long red chilli, roughly chopped
1 small bunch asparagus, ends removed, thickly sliced
Handful snow peas, roughly chopped
½ bunch broccolini, ends removed
3 spring onions, roughly chopped
100 g bean sprouts
½ bunch coriander (a little extra for garnish)
3 tbsp. regular soy sauce
3 tbsp. sweet soy sauce
Salt and pepper
Extra virgin olive oil
In a wok or deep pan with a good splash of oil, fry the pumpkin until brown and soft. Once cooked, remove and set aside.
Add another good splash of oil and fry the mushrooms and garlic. Cook until the mushrooms brown, then remove and set aside.
With another small splash of oil, fry the ginger and half the chilli. Tumble in the broccolini, snow peas and asparagus. Cook for 3 mins, then add the whites of the spring onions. Return all the cooked vegetables to the pan, sprinkle in some salt and pepper, then toss to combine.
Pour in the sauces and stir thoroughly. Add half the bean sprouts and coriander. Toss to combine, spoon onto a platter and garnish with the remaining bean sprouts, coriander, chilli and a scatter of coriander leaves.