Super-Quick, Super-Tasty Week Night Stir Fry

Clea Grady

When you’re exhausted at the end of the day, this is a winner! Flavour-packed, filling and healthy.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2

THERE'S MORE WHERE THIS CAME FROM!

Olive oil
1 x large onion
3 cloves of garlic
Tamari/soy sauce
A teaspoon of chopped ginger
A good sprinkle of cayenne pepper or chili powder
1/2 packet of frozen edamame beans
1 x pack of stir fry vegetable mix (I use Ocado’s which has pak choy, corn, broccoli and snow peas/mange tout)
1/2 packet of kale
1 x pack of marinated tofu (I use Cauldron)

When you’re exhausted at the end of the day, this is a winner! Flavour-packed, filling and healthy.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2

Serves 2

Pour some boiling water from the kettle into a pan, put on a low heat and chuck in your edamame beans (these need approx. 5 minutes to cook and should only be on a simmer, never a boil)
In a fry pan, add some olive oil and put on a medium heat
Chop up your onion and throw in the pan
Chop/mince your garlic and ginger and add to the pan after a minute or two
Add a good shake or two of cayenne pepper/chili powder and stir well
Add a generous splash or two of soy sauce and mix
Wash your stir fry mix and add to the pan, stir well
Wash your kale, roughly chop and add to the pan. Mix in well so that the kale is combined in with the veggies
Your edamame beans should be ready now, so drain into a colander and set aside (briefly)
If the kale is starting to wilt and darken in colour, open the tofu and chuck into the pan. Mix well
Add the edamame beans and stir in well
Serve and eat without hesitation!