Spiced up stir-fry

If you’ve tried those ready-to-cook stir fry packs in the supermarket, you’ll know they’re nothing but beansprouts. 


Now, while we’re a fan of those little leaf-topped beans, there are so many more tasty ingredients you can add to one of the healthiest, quickest meals you can make. Better still, you really can throw in almost any old vegetable so it’s a great way to use up odds and ends, too.

Here’s how we make it (or at least, how we did the last time – it changes regualarly!)

Ingredients (makes enough for two):

1 large handful of curly cale (be generous; cale shrinks to nothing when cooked)
1 large handful of bamboo shoots (or beansprouts, if you prefer)
1 carrot
1 packet of pre-marinated tofu
4-5 stalks of asparagus
Half a pepper, any colour
1 medium onion
1-2 cloves of garlic
1-2 packets of ribbon noodles (depending how hungry you are)
A splash of soy sauce
Sprinkling of chilli flakes
The sauce of your choice

Method:


1. Add the onion, garlic, carrot and asparagus to a large oiled wok and fry for about two minutes.
2. Throw in the other vegetables, then noodles, then sauce. 
3. Heat through and serve while hot.


P.S. Our favourite sauce is rich Hoi Sin – but use whichever you like.