Quick Veggie Stir Fry

Hello Everyone, I hope your day has been well.

This is probably the third stir fry recipe I’m posting and it gets better every time. It can be quite hard to replicate a dish when you’re not following a specific recipe but a stir fry is great because as long as you use specific ingredients like ginger, garlic, wok oil and soy sauce, it should taste good. I used to love following recipes completely from beginning to end but I’m much more relaxed now and I really enjoy adding/taking away ingredients depending on my preferences.

Another reason why I love a stir fry is because you can add so much vegetables which count towards your 5 a day. I made this stir fry after work in a bit of a rush so I opted for dried garlic and ginger but you could always use them fresh which provides a more mellow taste.

Recipe: Quick veggie stir fry (serves 1)

Ingredients

Egg noodles (1 portion)

Handful of corn

1 tsp sesame wok oil

Handful of broccoli

100ml vegetable stock

Handful of kale

1/3 carrot, cut into sticks

1 spring onion, finely sliced

1 tbsp soy sauce

Pinch of brown sugar, salt, chilli flakes, garlic powder and ginger

Method

  • Cook the egg noodles according to the packet and set aside.
  • Heat the sesame oil in a deep pan, once hot, add the broccoli and cook for a few minutes.
  • Add the stock, kale and carrot to the pan, mix well.
  • Then mix in the spring onion, soy sauce, sugar, salt, chilli, garlic and ginger. Cook for 3-4 minutes.
  • Turn the heat off, mix in the noodles and keep covered for a couple of minutes before serving.

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