This is essentially a "we need to use the stuff in the fridge before it goes bad" kind of thing, so feel free to add and substitute your own preferred veggies as desired. This recipe only takes 20 or so minutes to make, and it tastes delicious.
- 1 yellow onion
- 1 chili pepper
- 1-2 bell peppers (any color)
- 4-5 spring onions
- 2 cloves garlic
- ~300 grams (~4-5 oz) mushrooms
- big handful of raw, preferably unsalted peanuts
- 4-5 bunches baby bok choy
- sweet chili sauce
- soy sauce
- 2 packets instant ramen noodles
- Cilantro for garnishing
- Saucepan, for boiling water
- Big frying pan or wok
- Small frying pan
Once you've finished chopping, fill the saucepan with water and put it on to boil. Put the big frying pan over medium-high heat and add a tablespoon or two of oil--vegetable, canola, or peanut oil, preferably. When it's hot add the onions and cook them for a minute or two. Then add the chili, cook for another minute or so, and add the bell pepper, spring onions, and garlic. Stir well, and let all that cook for two or three minutes, until the bell peppers are heated through.
While the peppers are heating up, take the small frying pan and put it over medium heat. Pour in the peanuts to toast for a minute or two. Be careful here; it's really easy to burn nuts, and nobody likes burned nuts!
At this point, add a good couple of swigs of soy sauce and a lug of sweet chili sauce to the stir-fry. Be careful here--it's really easy to overdo the sauces. A lot of water will come out of the bell pepper and the bok choy as they cook, so if you put in too much soy and sweet chili sauce now the whole thing will just get soggy. Once the sauces are mixed in and bubbling away, add the mushrooms and toasted peanuts. Cook them for a minute or two, then add the bok choy.