Veggie Stir Fry
Serves: 2
Time: 20 minutes
Some nights I just want veg and only veg, nothing else but some salt and pepper. Tonight, that was what I was craving, and this is a dinner I make a lot. It is often a dinner that I will do when I am a little tired or I have lost the light and there isn’t enough time to get a good photo done. Instead I cook up what I like to call the ‘bottom of the veg drawer’ dinner. It’s amazing how many times I have looked in my fridge and thought there was absolutely nothing to cook, then opened the veg drawer and whipped up a veggie stir fry. So long as there is garlic or soy it will always turn out good.
Leftovers
This one rarely provides leftovers unless you cook rice. Even though it often produces a large quantity, you need a lot of veg to feel full when there is no protein or carbs.
What you'll need
1 broccoli
2 red peppers
1 small eggplant
2 cloves of garlic
2 carrots
100g green beans
1/4 bunch of coriander
1 green chilli
From the Pantry
2 tablespoons coconut oil
1 teaspoon of sesame seeds
a dash of soy sauce or tamari
salt and pepper
Feeding Four?
Extra veg all round for this one in the shopping list and I suggest rice.
Prep and Cook
Add Rice
Veg on it's own isn't enough for my husband after a hard day's work so I cooked up some rice for him and my little boy to have as well. Strongly recommend for big eaters.
Prep Veg
Peel and grate garlic.
Cut eggplant up into bite sized pieces.
Peel carrots and slice into rounds.
Tip the beans.
Cut peppers in half and remove the core and shake out any seeds, then slice the pith off and cut into slithers.
Chop broccoli up into florets.
Cook
Heat a wok up and add coconut oil, toss in the eggplant and cook for a couple of minutes until slightly golden on the outsides, stirring all the while.
Add more oil if you need then add the garlic, and toss quickly.
Add the rest of your veg and two tablespoons of water, (I have an electric wok so now I pop the lid on for 30 seconds to give the veg a steam otherwise just keep tossing the veg so they move through the steam).
Roughly chop washed coriander, but save a few nice looking leaves for garnish. Add the coriander to the veggie mix along with a dash of soy sauce and season well with salt and pepper.
Plate it Pretty
Serve into individual bowls, sprinkle with sesame seeds and garnish with a few coriander leaves and some freshly chopped chilli.
Enjoy!
Lunch tomorrow
You can literally add anything to a stir fry I’ve done some random veggies like pumpkin and potatoes (lightly boiled first) so depending on what you have lying about needing to be used up will impact on whether you can top this up to get leftovers. On second thoughts, I don’t think you could add anything to a stir fry, I’m pretty sure cucumber would be horrible.