Ginger, maple and tamari stir fry
This is a great work night dinner as it is so quick and easy to make and jam packed full of veggies. You can also shorten the time it takes from getting in to having dinner on the table, by prepping the veg as part of a big batch cook/prep on the weekend.
1 bunch buckwheat noodles / rice noodles
Any assortment of your favourite veg or the following:
1/2 – 1 cabbage – savoy or red is great
1 bunch green beans
1/2 – 1 broccoli
1 pack pak choi
1/2 pack beansprouts
Large handful spinach – only add this right at the end if using
Thumb sized piece of ginger – grated
Small bunch of spring onions
2 cloves of garlic – crushed and chopped
Lashings of Tamari sauce
1 tablespoon of maple syrup
1 block Tofu
A sprinkling of sesame seeds
*This list of ingredients should serve 2 (hungry) adults and is the most we can fit in our frying pan. If you have a wok you could double up for a dinner party or to have some for leftover lunches.
- Chop/slice/spiralise your choice of veggies – I like to use carrots, red cabbage, pak choi, baby corn, and spinach – but it depends on what’s in our veg box delivery.
- Heat oil in large frying pan or wok on low.
- Boil a large pan of water and cook buckwheat noodles according to packet instructions.
- Meanwhile, add the sliced spring onion, garlic, chilli flakes and grated ginger to the frying pan and allow the onions and garlic to soften and colour up slightly.
- Chop and add tofu, if using, and get this to a have a nice golden tinge.
- Now start adding the prepared veg to the frying pan, hardest veg first (as these will take longer to cook) and turn up the heat. Add in a good glug of tamari soy sauce.
- Your veg should maintain some of its crunch for extra satisfaction, so when it’s done, remove the pan from the heat.
- Add in your cooked noodles; drizzle in your maple syrup and give it all a good stir, ensuring an even coating.
Enjoy your super speedy veg packed dinner!