Trying hard to do different things for lunch at the moment, and here’s today’s effort. In the fridge lurked a smallish bunch of asparagus, and about 1/4 of a small cauliflower.

Pete finely chopped a shallot, some garlic, a red chilli and some ginger, and cut the cauli into little bits, including the stalk. We simmered that for about 4 minutes in boiling water, while I fried the asparagus in some groundnut oil in the wok. Added the spicy bits and fried some more, then fished the cauli out with a slotted spoon and added it to the wok, with a tiny bit of its water, flung in some Tamari, and left it to bubble down.

Quickly cooked some rice noodles, slung them in the wok to mix up, dished into bowls, scoffed. Very nice, and took about 12 minutes start to finish. Those red chillies are damned hot, mind!