Stir fry

Stir fry

Serves 1.
Preparation and cooking time: 15 minutes.

You can’t beat this stir fry for a quick, nutritious meal after work. It’s better than your average stir fry because of the added kick given by the sauce. You can vary this recipe quite a bit, depending on taste and what you have in the cupboard, and if you’re a passionate carnivore there’s the option to add chicken.

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Ingredients

Stir Fry
1 portion of noodles
a small handful of cashew nuts
1tbsp vegetable oil
1.5 cm cube of fresh ginger, grated
1 clove garlic, peeled and crushed
half a medium onion, peeled and thinly sliced or 3 spring onions thinly sliced diagonally
¼ of a red chilli sliced very finely (3mm thin slices)
half a pepper, julienned (cut into long thin strips approximately 4 millimetres wide)
2 stalks of celery, julienned (cut into sticks about ¼ the width of the stalk)
1 carrot, julienned (cut into strips about ½ cm wide)

Sauce
2 tbsp soy sauce
1 tbsp vinegar
1 level tsp honey
sesame oil

Equipment

Large non stick frying pan or wok.

Method

Chop and slice all the vegetables, keeping the ginger and garlic separate to the others (I reccomend putting them on a different plate when you have finished chooping).

In a cup or bowl stir together soy sauce, vinegar, honey and sesame oil.

Prepare the noodles according to the instructions on the packet, then cover to keep warm while you cook the stir fry.

When the noodles have about 10 minutes cooking time remaining, put a non-stick frying pan or wok on a medium heat with nothing in it until it begins to get warm.

Throw in the cashew nuts and cook them stirring constantly for about 2 minutes until they begin to go brown, but be careful not to burn them. Once the cashews are cooked remove them from the pan.

Add the oil to the frying pan and place this back on a medium heat.

Once the oil is fairly hot, add all the vegetables except ginger, chilli and garlic. Cook on a high heat, stirring all the time for about 4 minutes.

Add the ginger, garlic and chilli, cook stirring for another 30 seconds to 1 minute, but be careful not to burn the garlic.

Turn the heat down a little, add the soy sauce mixture and cashews and cook for about another minute or so until the sauce is warmed through.

Serve immediately with noodles.

Variation 1
Fry 100g chicken breast (cut into 2cm cubes) in the oil in the frying plan for 2 minutes on a high heat before adding the remaining vegetables.

Variation 2

Fry 100g tofu in the oil in the frying plan for 4 minutes on a high heat before adding the remaining vegetables.

Listen to the recipe podcast:

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