Chorizo & Ginger Stir-fry

Preparation Time:  20 Minutes                              Cooking Time: 15 Minutes                                   Serves:  3



  • 3 Rashers Smoky Bacon
  • 1/2 Ring of Chorizo
  • 1 Red Onion
  • 3 Celery Sticks
  • 2 Carrots
  • 1 Broccoli Stalk
  • 1.5″ Cube Ginger
  • 1 Courgette
  • 1 Red Pepper
  • 1 Handful of Broccoli Florets
  • 1 Head of Winter Greens
  • 2 Portobello Mushrooms
  • Bamboo Shoots
  • Handful of Fresh Chives
  • 1 Bunch of Basil

The Sauce:

  • 3 tbsp Sweet Chilli Sauce
  • 300ml Vegetable Stock
  • 1 tbsp Fish Sauce
  • Splash Vinegar (rice/sherry/cider)
  • 1 tsp Chilli Powder
  • 1 tbsp Agave Syrup (or honey if absent)
  • Sea Salt & Black Pepper


Put the 3 rathers into a hot wok. Fry until crispy, remove and slice. Cut the chorizo into strips and fry until crispy. Remove from the wok being careful to leave the fat behind.

Thinly slice all veg in long strips. Toss in the onion, carrot, broccoli stalk, celery and carrot and fry gently in the chorizo fat for a couple of mins. Add a pinch of sea salt. Shred the ginger, mix in along with the courgette, pepper, broccoli florets, bamboo. Fry for a few minutes more.

Add the mushrooms and greens together with the sauce ingredients and very gently simmer for a few minutes. If you boil it or cook for too long the veg will reduce down too much.

Once all veg is just tender, mix in the chives and fresh basil, and serve

Bonus Bits

– A stir fry is mostly about opening the fridge and seeing what there is to throw in, a very versatile one pan dish.

– The sauce ingredients should always be in the cupboards, as most are useful in many dishes.

– Always add fresh herbs to a dish just before serving for the freshest flavour. Rosemary is the exception to this rule. When using dry herbs add at the beginning.



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