Fibonacci Stir-fry

The Fibonacci sequence is found in the most unusual places as it is with this simple stir-fry. The first four numbers (1, 1, 2, 3) represent the numbers of tablespoons of different ingredients I use to make the sauce to this wonderfully flavoured dish. 1 tablespoon of cornflour, 1 of rice vinegar, 2 of fish sauce and 3 of light soy sauce. This is the perfect amount to coat a stir-fry for two people. Simply multiply the numbers in the sequence by as many couples as you are cooking for to get the right balance of flavour. I guarantee this will work every time - it truly is the golden ratio. Anyway, enough geeky stuff and back to the cooking...as is now standard with all of my new posts, this recipe aims to reduce the amount of fat and calories in it.

Serves 2 with plenty of leftover veg (add another steak and it will feed 4)

Ingredients:

1 x 175g Sirloin Steak, trimmed of fat and thinly sliced across the grain

1/2 a head of broccoli, cut into inch sized florets

1 medium carrot, cut into matchsticks

6 chestnut mushrooms, wiped and halved

6 baby sweetcorn, halved

A handful of mangetout, ends trimmed

1/4 Savoy cabbage, shredded (or 1 pak choi, if available)

1/2 green pepper, sliced lengthwise

4 spring onions, halved and finely sliced lengthwise

2 birdseye chillies, deserved and sliced lengthwise

An inch of root ginger, peeled and grated

2 garlic gloves, crushed

1 tbsp groundout oil

1 nest of fine rice noodles

For the sauce:

1 tbsp cornflour

1 tbsp rice vinegar

2 tbsp fish sauce (nam pla)

3 tbsp light soy sauce

Method:

Thoroughly wash your vegetables and bring a small saucepan of lightly salted water to the boil. Make up the sauce by whisking together all of the ingredients in a small bowl with a fork.

1. Brush a large wok with the oil, bring to a low heat and fry the ginger, garlic and chillies for a few minutes, before increasing the heat and adding the carrot for another minute.

2. Add the broccoli, peppers, baby corn, mushrooms and mangetout and stir-fry over a medium-high heat for a few minutes. At the same time, add the noodles to the boiling water and reduce to a simmer for 3 mins. Drain and reserve the noodles til the end.

3. Increase the heat again, move the veg to one side of the wok and add the steak strips to the other side to flash fry for about 30 secs before adding the spring onions and sauce, remembering to give the sauce one last quick whisk before it is added. Add the cooked noodles and mix it all together so that everything gets a light coat of sauce. If you're finding it tough to stir together add a little water, but not too much. Remember, everything should just have a light coating of sauce. If it's swimming in sauce at the end, you've added too much.

4. Serve hot and use chopsticks, it'll slow down your eating so you won't eat as much because you'll be full before you finish. If you don't, it doesn't matter as the veg all counts towards your 5-a day and are nil points if you're on weight watchers. If you're being extra careful, leave out the noodles and bulk it out with trimmed beansprouts.