A winner every single time. Sweet, salty, savoury, healthy – yum. All I used was Chinese cabbage, courgette, yellow butter beans, (more) sprouts, a handful of fresh coriander and mint, spring onions, mushrooms (any will do), and minty chipolata sausages. Fry the mushrooms in the same pan as the sausages so that they absorb all of the meaty juices left in the pan. Throw it all together and then top with a zingy thai dressing made in your mortar and pestle.
You will need: 1 inch pounded ginger, 1 small shallot, 1 chilli, 2 inches of palm sugar, a splash of thai fish sauce and some fresh lime juice. Pound up all the solids, mix and taste as you go along to make sure the balance is just right. If you need more dressing, double up the recipe.