Galangal is a root that looks remarkably like ginger (in fact, I think I've used it in the place of ginger without realising!) It has a stronger, more pungent taste than ginger and it's perfect in stir fries, such as the recipe below.
Ingredients 1/4 cup oil
500g chicken fillets
1 red onion
2 garlic cloves
4cm piece galangal
1 bunch bok choy
1 bunch pak choi
1 bunch coriander
Juice of 1 lemon
1/4 cup tamari or soy sauce
Prepare the ingredients: finely dice or mince the galangal and garlic. Slice the onion in half, then slice thinly. Leave to the side with the garlic and galangal.
Chop the zucchinis in half vertically, then in half horizontally, and slice thinly into 3-4cm batons. Roughly chop the bok choy and pak choi, and the coriander. Remove the fat from the chicken fillets, slice lengthways, then thinly slice.
Heat the oil in a wok over high heat. Add the onion, garlic and galangal for a minute or two, to allow the onion to soften. Add the chicken and cook for about 5 minutes, or until the chicken is starting to brown.
Add the zucchini batons and cook for a further few minutes. When the zucchini starts to soften, add the bok choy and pak choi and stir well. Cook for 2 minutes or until the greens are wilted.
Turn off the heat and stir through the lemon juice, soy sauce and coriander.
Serve immediately with rice, noodles, couscous or pasta.