“The Everything I’ve Learnt So Far” Stir Fry

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This “The Everything I’ve Learnt So Far” Stir Fry is packed with all the best bits of a great homemade stir fry — bold flavor, colorful veggies, satisfying texture, and a sauce that brings everything together perfectly. It’s the kind of dish that feels relaxed and adaptable, using simple techniques and pantry staples to create something seriously delicious.

Ingredients

• 2 tbsp coconut oil
• 100g enoki mushrooms
• 100g shimeji mushrooms
• 4 cloves garlic, finely sliced
• 1 bunch baby bok choy, sliced
• 1 bunch of Chinese broccoli, sliced
• ½ cup spring onion, finely sliced, plus extra for garnish
• 1 cup tinned black beans, drained and rinsed
• 250g basmati & wild rice, cooked according to packet instructions
• ½ cup kimchi, chopped
• 1 tbsp black and white mixed sesame seeds, toasted

Stir-fry sauce

• 2 tbsp gochujang
• 2 tbsp honey
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 4 cloves of garlic

Method

1. Heat the coconut oil in a large wok over high heat. Add both mushrooms and stir fry for 2 minutes. Add the garlic, bok choy, Chinese broccoli, and spring onion, and stir-fry for another 2-3 minutes.
2. Mix all stir-fry sauce ingredients together in a bowl and set aside.
3. Add the black beans, rice, and kimchi, and continue stir-frying for 2 minutes, or until heated through.
4. Pour in the sauce and toss to coat, then cook for 1 more minute. Serve topped with sesame seeds and extra spring onion.