Green wok with asparagus and soy-chili sauce

Serves 2

What you’ll need:

For the wok

1 bunch of pak choi, white cabbage, chard leaf mix
150-200 g
1 bunch green asparagus, 250 g
1 small bunch spring onions (5-6 onions)
125 g sugar snaps
1 tbsp. corn oil, or other mild-flavoured oil
salt and freshly ground black pepper

For the soy-chili sauce

100 ml sweet chili sauce
50 ml soy sauce
Juice of ½-1 lime
1 tbsp. grated ginger
2-3 tbsp. crushed or ground peanuts (may be omitted)
1 tbsp. toasted sesame seeds

How to make it:

Mix all ingredients for the sauce in a small bowl.
Trim the base of the asparagus and quarter. Slice the spring onions thinly.
Heat the oil in a pan and add the asparagus. Cook for 1 minute while stirring, then add sugar snaps and spring onions.
Fry on high heat another minute or two and stir in the pak choi, white cabbage and chard leaf mix.
Season with salt and pepper.
Pour in the sauce and mix over high heat. Serve over freshly boiled rice.

Extra tips:

Tip: The veggie wok goes well with fish or chicken.