Richard’s vegetarian stirfry
vegetable stock or water
Put a pan on the heat and lubricate it with some ghee
While the ghee gets up to temp, dice the ½ shallot.
Add the chopped shallot and the pan will cool a little.
While the pan is getting back to heat – chop some mushrooms. I leave the tops of these enoki to add in at the end as a garnish.
Add the chopped mushrooms to the pan and it will cool a little
While the pan is getting back to heat – slice off a face of the capsicum into a plate, slide the plate into batons, slice the batons into a dice.
Add the pepper to the pan and it will cool a little
While the pan is getting back to heat – Chop the stalks off the spinach (reserving the leaves) and chop the celery and add them to the pan
Slice the avocado in half, then slice the flesh in a crisscross pattern.
Then use a spoon to scoop out dices of avocado.
Add the avocado to the pan
Add the reserved spinach leaves to the pan and turn the pan off the heat
I also add the mushroom heads and any other garnish (parsley, lemon zest, pine nuts, etc)
If the pan is not steaming due to the liquid in the spinach, then add a little water or vegetable stock until it does.
Put a lid on and let the steam wilt the spinach leaves
Add a little oil to dress the meal and make it a little glossy.
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