FAST FOOD: Vegetable Stir-fry
A stir fry is one of the quickest dishes to prepare and the easiest way to use up any odds and sods in your fridge. You can throw almost anything into a stir fry and it’ll taste good, as long as there’s plenty of ginger, garlic and chili.
When I worked in London as a waitress, staff meals were always a hotch potch of whatever the chefs had lying around. We were frequently served roasted broccoli stalks, which when you eat them on their own are fairly grim. However, as part of a stir fry they’re great. I always save mine and use them this way or in soups and stocks – it’s essentially free veg.
This simple stir fry is packed full of flavour and can be adapted to suit your own tastes. Add in whatever vegetables of leftover meat you have. Serve with rice instead of noodles. Add in different condiments. There are endless ways to keep things interesting so you don’t feel like you’re eating the same meal on repeat.
Prep time: 15 minutes
100g egg noodles
1 bunch broccolini stalks
2 garlic cloves
150g bamboo shoots
150g snow peas/mangetout
1/4 cup sweet chili sauce
2 tsp sesame oil
Oil for frying
Salt and pepper
In a large frying pan heat a glug of oil over a medium heat. Fry together the roughly chopped onion, carrot, broccolini stalks, bamboo shoots and ginger and cook until they begin to colour slightly (4-5 minutes). Add in the garlic and snow peas, and season with salt and pepper. Cook for a further 2-3 minutes.
Meanwhile, boil the egg noodles as per packet instructions. Once cooked, drain and place back in the saucepan with the sweet chili sauce and sesame oil.
Combine the noodles and stir fried vegetables together immediately before serving.
Any vegetables you have in the fridge – capsicum, courgette, baby corn…
Extra fresh chili.
Serve with a fried egg so the yolk adds to the spicy sauce.