Ingredients (serves two-four)

• 1 tbsp vegetable oil
• 30g ginger root, finely sliced
• 1 shallot, sliced
• red chilies, finely chopped
• 15g butter
• 1 tsp fish sauce
• 1 garlic clove, finely chopped
• 4-6 anchovies
• 50g cavolo nero, sliced
• 100g of courgette, chopped
• 100g tender stem broccoli, sliced
• 100g fine green beans, topped and tailed
• 75ml white wine

Method

Cover with a lid, turn off the heat, and serve immediately.

• Heat a wok or large frying pan over high heat until hot. Add the vegetable oil, shallot, ginger, and chili, and cook for 2 minutes.
• Next, add the butter, fish sauce, garlic, and anchovies, stirring and tossing to combine.
• Add the vegetables to the pan and toss after one minute on the heat. Continue tossing at intervals, then add the white wine and allow it to evaporate.