There’s something of an international theme in the kitchen this month, as Anna Cairns Pettigrew welcomes in the spring with all the goodness of Chinese leaves, turnips and broad beans

VEGETABLE CHOW MEIN WITH CHINESE LEAF

If you have the ingredients on hand, this chow mein stir-fry is super fast to assemble. Use the vegetables in the ingredients list as a guide, or substitute them with any vegetable you have in season, or in the fridge.

SERVES 3-4

Preparation time: 10 minutes

Cooking time: 12 minutes

■ 225g/7½oz dried or fresh egg noodles

■ 1 tbsp sesame oil, plus more to serve

■ 1½ tbsp vegetable oil

■ 2-3 garlic cloves, chopped

■ ½ Chinese cabbage, shredded

■ 60g/2oz carrots, thinly sliced

■ 60g/2oz mangetout, trimmed and shredded

■ 60g/2oz bean sprouts

■ 1 small tin bamboo slices, drained

■ 1 small tin water chestnuts, drained

■ 3 tbsp spring onions, finely chopped diagonally

■ 2 tsp sugar

■ 2 tsp light soy sauce

■ 2 tsp dark soy sauce

■ 1 tbsp rice wine or dry sherry

1. Cook the noodles by following the packet instructions. Drain and transfer to a bowl and mix with the sesame oil. Set aside.

2. Heat the wok over a high heat and add the veg oil. When smoking, stir-fry the garlic for 10 seconds, then add all the vegetables.