I love stir-fries. They're a cinch to whip up (especially if you've done all the prep work beforehand); and because stir-fries come together in a snap, they're really a godsend for the time-pressed. And like stews, stir-fries can be varied a million different ways. I like my stir-fries choc-a-bloc with vegetables, and try to make sure there's at least 3 different colours. Because #eattherainbow.
I picked up a purple cabbage, which has an earthier, almost nutty flavour, and tossed it in with some regular cabbage (get the Japanese ones, they're just so much sweeter), and baby asparagus for a little green.
Ingredients (feeds 4-6):
600gm chicken fillet, diced to 1" cubes, and marinated in tare for at least 6 hours
half a head purple cabbage, sliced into 1cm-thick strips because it's thicker than regular round cabbage
half a head regular round cabbage, chopped roughly into 2" squares
12 shitake mushrooms, sliced
150gm baby asparagus, sliced to 1"-lengths
6 cloves garlic, minced
1 tbsp canola oil
1 tbsp sesame oil
1 tbsp light soy
1 tsp fish sauce
1 tbsp cognac (it adds sweetness and a little smokiness)
3 tbsp chicken broth
1/2 tsp ground black pepper
1) Fry garlic in canola and sesame oil, on medium heat so you don't burn the garlic.
2) Turn the heat up to high and add purple cabbage. Toss about 1 minute.
3) Add white cabbage, toss about 1 minute.
4) Add mushrooms, toss about 1 minute.
5) Add chicken, toss about 2 minutes until chicken cooked through.
6) Add asparagus, and seasoning, and toss through until the whole stir-fry is cooked through, and all of the seasoning liquid is absorbed, about 3 minutes.
7) Serve with additional dashes of black pepper.