From the garden to a stirfry

Step 1- Harvest some freshly grown vegetables from your raised garden bed.

Step 2- Admire your freshly grown produde

• Butternut pumpkin (still a little green)
• Shallot ready for eating
• Snow peas- they taste so good off the vine
• Fairy tale eggoplants- at 4-5 inches long and one inch wide they are not too bad
• Cucumber- Unlikely to make it into the stir fry but a good 8 inches long and two inches wide with nodules running along the sides.
• Purple climbing beans- these are great. You go from having none to 100 in a day
• Roma tomatoes
• Golden Jamaican chillies. Delicious and good looking

Step 3- The ones with yellow stripes eat mold. These red ones are returned to the circle of life.

Step 4- In a very hot wok

• Roughly chop and fry onion in olive oil until translucent (remove from wok)
• Cut up 500g of chicken and fry in two batches until the pink is gone
• Return chicken & onion & chicken to the wok and add in veges
• Carrots
• Snow Peas
• Fairy tale egg plant
• Purple climbing beans
• soy sauce
• oyster sauce
• garlic
• ginger

Step 5- Garnissh with peanuts & basil leaves and a good dollop of home made chilli sauce. Add beer to taste.