Stir-frys are such an easy and quick midweek supper option.
It’s also a great way to add in lesser used vegetables such as cabbages or even use up those less than perfect leftover veg that are lurking in the fridge.
Any combination of vegetables work. Pick 3 and you’ll be onto a good variety of nutrients.
The only thing to watch out for is the sauce because conventional stir-fry sauces are loaded with sugar.
This recipe uses a few stock cupboard ingredients to make a tasty sauce without the additional need for sweetness.
Ingredients (feeds 2-3)
2-3 turkey steaks, thinly sliced (350g approximately)
1/3 of a savoy cabbage (120g), thinly sliced
half a head of broccoli (120g), sliced
4 spring onions, sliced
1” piece of ginger, peeled & thinly sliced then cut into matchsticks
250g of straight to wok udon or other noodles
one tablespoon of coconut oil to cook
black pepper to season
For the stir-fry sauce:
1 heaped teaspoon of cornflour
1 heaped tablespoon of almond butter
2 tablespoons of tamari or soy sauce
75ml of chicken stock
juice of half a lime
To make the sauce, mix the cornflour with a splash of chicken stock to form a liquid. Add the remaining ingredients and stir well. Set aside until you make the rest of the stir-fry.
Heat the coconut oil in a large frying pan on a medium-high heat. Throw in the turkey and cook for a couple of minutes until it’s starting to colour.
Add in the broccoli, ginger and spring onion, season well with freshly ground black pepper and cook for another couple of minutes, stirring occasionally.
Add the cabbage and cook for a further 2 minutes.
Stir in the sauce, adding a splash or two of extra chicken stock if required.
Finally stir in the noodles and cook for a minute to bring it up to temperature.