Richard’s vegetarian stirfry
Servings
2people
Servings
2people
Instructions
  1. Put a pan on the heat and lubricate it with some ghee
  2. While the ghee gets up to temp, dice the ½ shallot.
  3. Add the chopped shallot and the pan will cool a little.
  4. 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.
  5. Add the chopped mushrooms to the pan and it will cool a little
  6. 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.
  7. Add the pepper to the pan and it will cool a little
  8. 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
  9. Slice the avocado in half, then slice the flesh in a crisscross pattern.
  10. Then use a spoon to scoop out dices of avocado.
  11. Add the avocado to the pan
  12. Add the reserved spinach leaves to the pan and turn the pan off the heat
  13. I also add the mushroom heads and any other garnish (parsley, lemon zest, pine nuts, etc)
  14. If the pan is not steaming due to the liquid in the spinach, then add a little water or vegetable stock until it does.
  15. Put a lid on and let the steam wilt the spinach leaves
  16. Add a little oil to dress the meal and make it a little glossy.

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