Foraged stir fry

Good for if you've found a lot of brassicas (e.g. broccoli, bok choy, gai lan, kale, cabbage... etc) and capsicums, chillis, onion, carrot, eggplant - all stirfry classics.



  1. Dice the onion, chop everything else up into thin sticks/bits.
  2. Get your wok/pan screamingly hot with a little oil. This is the essential thing that makes stirfry taste like stirfry.
  3. Chuck a batch of one or a couple of your ingredients in there so they all will finish cooking at roughly the same time (i.e. all the onion at once. or all the capsicum at once).
  4. Agitate the ingredients constantly - you can do this by tossing them or flicking them around with a spatula/spoon/cooking chopstiks. Basically you want nothing to be still in the pan for more than a couple of seconds or it will burn. You're aiming for slight touches of charring on some of the ingredients, but nothing more than that. Having your veggies slightly charred and caremalised on the outside, but fresh at the center is what makes stirfry stirfry. This should only take a couple of minutes.
  5. Dump it into a big bowl and repeat steps 3 and 4 with different batches of veggies/nuts/proteins. Leave any leafy veggies till last as they like to be steamed in sauce slightly.
  6. When you're on your last batch of ingredients - take your pan off the heat when they're mostly cooked, and pour in some soy sauce and an acid (and any grated garlic and ginger you might have) and toss the veggies around in it. This will make a glazy sweet sauce thing. Pour that all over the other fried ingredients you've collected in a bowl. Mix it up.
  7. Serve over rice or noodles (you can also briefly stirfry the noodles at the end).

Delicious Freegan times. Make Pad Thai not war.

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