Indian five-spice vegetable stir-fry recipe
 This is my go-to recipe on a weekly basis. I tend not to buy ready-mixed bags of stir-fry vegetables – although those are perfectly good for this recipe. 6 tbsp olive oil2 spring onions, sliced diagonally1 large red chilli, sliced diagonally (seeds in or out depending on how much heat you like)1 carrot, thinly sliced into rounds1 red pepper, thinly sliced100g/3½oz mangetout or sugar snap peas1 courgette, thinly sliced into matchsticks150g/5½oz asparagus, woody ends removed, halved and sliced diagonally4 garlic cloves, thinly sliced3 tbsp sriracha chilli sauce15g/½oz fresh coriander, chopped1 tsp panch phoransalt and freshly ground black pepper 6 tbsp olive oil 2 spring onions, sliced diagonally 1 large red chilli, sliced diagonally (seeds in or out depending on how much heat you like) 1 carrot, thinly sliced into rounds 1 red pepper, thinly sliced 100g/3½oz mangetout or sugar snap peas 1 courgette, thinly sliced into matchsticks 150g/5½oz asparagus, woody ends removed, halved and sliced diagonally 4 garlic cloves, thinly sliced 3 tbsp sriracha chilli sauce 15g/½oz fresh coriander, chopped 1 tsp panch phoran salt and freshly ground black pepper Method Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper.Add the sriracha and fresh coriander to the vegetables and mix through. Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown.Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately. Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper. Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper. Add the sriracha and fresh coriander to the vegetables and mix through. Add the sriracha and fresh coriander to the vegetables and mix through. Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown. Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown. Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately. Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately. Recipe tips Indian five-spice is a special blend of cumin, fenugreek, nigella (black onion) seeds, mustard and fennel seeds, which you can buy already mixed or you can mix yourself. Just use equal parts of everything.