1、Noodles with stir-fried chilli veg

A stir fry with a mild, sweet chilli flavour that kids will love. For a spicier kick, add a chopped red chilli

Noodles with stir-fried chilli veg recipe

Ingredients

Method

Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
  • Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.

  • https://www.truecookbook.com/recipe/noodles-with-stir-fried-chilli-veg-5440/

    2、Stir-fried curly kale with chilli & garlic

    A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals
    Stir-fried curly kale with chilli & garlic recipe

    Ingredients

    Method

    1. Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

    3、Stir-fried noodles & beansprouts

    A superhealthy side to perk up any Asian-style dish
    Stir-fried noodles & beansprouts recipe

    Ingredients

    Method

    1. Put the egg noodles in a large bowl, cover with boiling water and leave to soak for 8 mins, or until the noodles are tender. Meanwhile, heat the oil in a large, non-stick frying pan and fry the spring onions for 1 min.
    2. Add the beansprouts and continue to fry, stirring, for 2 mins. Drain the noodles and add to the pan with a good splash of soy sauce. Stir-fry for 1 min more, then serve.

    4、Spiced pork with heaps of stir-fried greens

    Fresh tasting and packed full of green veg, this is a healthy and authentic Oriental stir-fry
    Spiced pork with heaps of stir-fried greens recipe

    Ingredients

    • 100g jasmine or basmati rice
    • 1 tbsp stir-fry oil (look out for Blue Dragon or Sharwood’s), or vegetable oil
    • 250g pork escalopes, sliced into thin strips
    • 1 bunch spring onions, trimmed and sliced
    • 175g broccoli, broken into small, bite-sized florets
    • 3 celery sticks, sliced
    • 2 heads of pak choi or bok choi, broken into separate leaves
    • 2 tbsp chopped fresh coriander
    • 1 lime, finely grated zest and juice
    • a few thin slices of red chilli (optional)
    • sweet chilli sauce, to serve (optional)

    Method

    1. Cook the rice in plenty of lightly salted boiling water – it will take about 12 minutes.
    2. Meanwhile, heat the oil in a wok or large frying pan. Add the pork and stir-fry briskly for 3-4 minutes. Tip in the spring onions, broccoli and celery and stir-fry over a high heat for 4 more minutes, then add the pak or bok choi for a minute or so until the leaves have wilted. Toss in the coriander and lime zest, squeeze in a little lime juice and add the chilli slices if you are using them. Season with salt and pepper. Heap on to warmed plates and serve with the drained rice – and sweet chilli sauce, if you like.

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