SHOPPING LIST: Cooking Skills: Vegetables 1, Chapter 4 (Stir-Frying)

A wok or large frying pan, a spatula, and a few store-cupboard sauces. Use whichever vegetables are good this week; the recipes are flexible. The experiments reuse the same vegetables, so buy a little extra pepper and carrot.

Simple vegetable stir-fry (1 portion)
[ ] 1 carrot, in thin sticks
[ ] 1 red pepper, in strips
[ ] 100 g broccoli, in small florets
[ ] 1 spring onion, sliced
[ ] 1 tbsp vegetable or rapeseed oil
[ ] 1 tbsp soy sauce
[ ] 1 tsp honey or sugar
[ ] 1 tbsp water

Garlic and ginger greens (1 to 2 portions)
[ ] 200 g pak choi, greens or spinach
[ ] 2 garlic cloves, sliced
[ ] 1 tbsp grated fresh ginger
[ ] 1 tbsp vegetable oil
[ ] 1 tsp soy sauce
[ ] 1 tsp toasted sesame oil (optional)

Vegetable fried noodles (2 portions)
[ ] 100 g dried egg noodles or rice noodles
[ ] 1 carrot, in thin sticks
[ ] 100 g cabbage, finely shredded
[ ] 1 pepper, in strips
[ ] 2 spring onions, sliced
[ ] 1 garlic clove, sliced
[ ] 1½ tbsp vegetable oil
[ ] 2 tbsp soy sauce
[ ] 1 tsp sugar
[ ] 1 tsp toasted sesame oil (optional)

Tofu or egg stir-fry (1 portion)
[ ] 150 g firm tofu
[ ] 1 Lion-marked egg (alternative to the tofu)
[ ] 1 pepper, in strips
[ ] 100 g mushrooms, sliced
[ ] 2 spring onions
[ ] 1½ tbsp vegetable oil
[ ] 1 tbsp soy sauce
[ ] 1 tsp grated fresh ginger

For the experiments
[ ] 2 more peppers
[ ] 3 more carrots
[ ] Cornflour (optional, for a thicker sauce)