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)
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.