Spicy Ginger Stir-fry

The best thing about a stir-fry is that it is different every time. I basically use it as a fridge clean out picking whatever vegetables I have left in my fridge and tossing it into the recipe. This week I had a lot of vegetables left over from a function and inspired from a trip to The Japanese village I had for a birthday this week, I decided to make a stir fry. The worst thing about getting stir fry at a restaurant is that they are extremely salty, I have to admit I am a salt lover, preferring chips over chocolate any day, but I don't eat out often so when I do I'm surprised at how disgustingly salty the meals are. When you make your own stir fry you can control the salt and it just makes the other flavours come out so much more.

This week I used:
Red Cabbage
Kale
Broccoli
Carrots
Peppers
Cauliflower
leftover chicken breast
Garlic
Ginger

I heated the pan and cooked it in 1 tbsp of sesame oil, cooking the vegetables that take the longest (ie carrots and caulifower) first and adding the quick cooking vegetables, like the kale last.

For the sauce, I made one that goes with pretty much any meat and poured this on top once I was about half way done cooking all the ingredients:
1 tsp sesame oil
2 tsp powdered ginger
1/4 cup of reduced sodium chicken broth
3 tbsp reduced sodium soy sauce
1 tsp corn starch
Hot red chili flakes

Pair it with some brown basmati rice

-A