Ingredients

• 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

Directions

• 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.