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Chinese Spiced Vegetables with Coconut

This spicy and substantial stir-fry could be served as a starter, or as a vegetarian main course for two. Eat it with spoons and forks, and provide hunks of granary bread for mopping up the delicious coconut milk.

ingredients

serves 2 — 4
1 red chilli
1 bulb fennel
2 large carrots
6 celery sticks
30 ml (2 tbsp) grapeseed oil
2.5 cm (1 in) fresh root ginger, peeled and grated
1 clove garlic, crushed
3 spring onions, sliced
1 x 400 ml (14 fl oz) can thin coconut milk
15 ml (1 tbsp) chopped fresh coriander
salt and ground black pepper
fresh coriander sprigs, to garnish

method

1. Halve, seed and finely chop the chilli. If necessary, wear rubber gloves to protect your hands.

2. Thinly slice the carrots and the celery sticks on the diagonal.

3. Trim the fennel bulb and slice roughly, using a sharp knife.

4. Heat the wok, then add the oil. When the oil is hot, add the chilli, fennel, carrots, celery, ginger, garlic and spring onions and stir-fry for 2 minutes.

5. Stir in the coconut milk with a large spoon and bring to the boil.

6. Stir in the coriander and salt and pepper, and serve garnished with coriander sprigs.

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