Veg, Nut and Seed Stir Fry

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If you don’t have time for chopping (like me) you can always buy a pack of ready prepared stir fry veg. The  prepared veg will need a little perking up though. I’ve included an example recipe, but there are endless ways to brighten up a stir fry.

Just a quick preparation tip: With a stir fry, it’s a good idea to either do any chopping in advance or turn the stir fry out while you chop. If left on the hob while you peel ginger etc., I find that stir fries tend to burn.

Ingredients for veg, nut and seed stir fry (serves 2):

– 1 small pack of prepared stir fry veg

– Some rapeseed, vegetable or sunflower oil

– 1-2 cloves of garlic

– A small piece of root ginger (or more, according to taste)

– 1 veggie stock cube

– Some satsumas

– A generous handful of salted nuts (e.g. cashew or peanuts)

– A good handful of pumpkin seeds

– 1 packet of vegan noodles (i.e. just avoid egg noodles)

Method:

1. Crush the garlic clove and peel and grate the ginger (use the smaller holes on a cheese grater). Peel and chop the satsumas.

2. Heat the oil and stir fry the veg, garlic and ginger. The packet I had suggested 4-5 mins, but with heavy duty vegetables like broccoli I think you may need a little longer.

3. When the veg is beginning to go tender, crumble the stock cube into the pan, add a good splash of water and stir well. Then stir in the nuts, seeds and satsumas.

5. Finally, add the noodles and heat through for a few minutes. I served straight away, but next time I’ll be experimenting with adding a splash of coconut milk at the last minute as I prefer a bit more of a definite sauce.

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