You probably know how to make a stir fry because, well, it’s stirring and frying, but I’d like to tell you how I make my favourite stir fry. (It’s also my twelve year olds favourite dinner).
These quantities make enough for two good portions.
- Red pepper, chopped (I like all of the vegetables chopped as small as I can get them)
- Green pepper
- Yellow pepper
- Red onion
- Spring onion – I use about 5-6
- Chopped ginger – thumb sized chunk. (I buy frozen chopped ginger)
- Handful of spinach
- 8 Brussel sprouts (I buy frozen ones, so I cook as directed, then add them to the pan)
- 2 garlic cloves (crushed or chopped)
- Soy sauce, two glugs (vegan)
- 1/2 bag bean sprouts
- 1/2 bag rice noodles
- Oil for cooking
Now, I don’t know about you, but I like the veg to be quite soft, so the cooking time is kind of dependent on how you like your veg, but trust me a little here.
- I heat the oil in my pan (a good non stick pan is important, I don’t have an actual wok, you don’t need one, I have an excellent pan from ikea).
- Then chuck in the veg, add the soy sauce, and cook on low for around ten minutes.
- Then I add the bean sprouts and keep the heat on low for around fifteen minutes.
- Then I add the noodles and spinach, and cook for five minutes more.
~ stirring all the while~
Serve and enjoy! – I like a good sprinkle of black pepper on mine.
Tip : Cauldron vegan sausages go very well with stir fry. I cut them into pieces after cooking and then stirred them into the (cooked) stir fry.