Stir fried peaches, nectarines, asparagus and baby leeks
( SERVES 4 )
Excellent served with grills. Spring onions could replace the leeks but add them with the fruit.
- Trim the baby leeks leaving about 3cm of the green leaves. Trim the asparagus then cut the stalks into 2-3cm lengths. Blanch until crisp-tender. Drain, refresh in icy water, drain again and pat dry. This can be done ahead, if preferred.
- Slice the fruit into quarters.
- Heat the oil in a wok. Stir-fry the leeks for 1 minute. Add the asparagus and ginger and stir-fry for 30 seconds. Add the fruit and stir-fry until beginning to soften. Stir in the maple syrup, chilli sauce and sesame oil.
See more of Jan's stone fruit summer recipes