10 min vegetable stir fry

I’d love some more noodle and stir fry recipes that don’t just taste of soy sauce. I’ve got two staples – a yummy cold rice noodle salad with chicken, lettuce and coriander (I’ll post this soon as it makes a great packed lunch), and a 10 min stir fry which is also tasty but does taste quite a bit of soy sauce.

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More importantly, Lexie loves it and will eat up a whole rainbow of vegetables when we have it. You can make this with any veg you want and, as most kids are very happy with lots of rice and a few slivers of each veg, a little goes a long way. It would also be easy to add meat to this. I’ve added a variation at the end with a simple marinade for beef, pork or chicken that works well.

10 min vegetable stir fry

Prep time: 5 mins
Cooking time: 5 mins with noodles, 10 mins with rice
Budget: Usually less than £5
Ease: Easy
Serves: 2
Ingredients:

  • 1/2 red pepper, sliced
  • 1/2 yellow pepper sliced
  • 1/2 courgette, sliced
  • 2 sliced mushrooms
  • 1/2 sliced carrot – in rounds or slivers
  • 2 or 3 tbsp sunflower oil (or groundnut/peanut but not olive oil)
  • 1 garlic clove, minced
  • 1 knob of ginger, peeled and grated
  • 2 or 3 tbsp soy sauce (we use reduced salt soy sauce for Lexie)
  • A little chicken stock (fresh or from good quality stock cube) or water
  • Sherry (optional and I usually leave this out)
  • Chopped coriander (optional)

Heat the sunflower oil to quite a high heat in the pan and add the garlic and ginger. Sizzle for a few seconds then add the veg. Cook on a high heat for 30 seconds, turning the veg lightly with a spatula. (I usually add all the veg at the same time but the rule of thumb is to add veg in the order of hardness. So add veg like carrot and broccoli first for 30 seconds – 1 minute (you can parboil for a minute first but I don’t), then peppers/courgettes/onions for another 30 seconds, followed lastly by mushrooms.)

Then add a splash of sherry if using. Sizzle this down then add a splash of soy sauce. If not using sherry just go straight to adding the soy sauce. Cook for a minute and the sauce will also reduce and when it does add a little chicken stock or water to make it all more saucey. Keep cooking the veg for a couple more minutes – approx 2 mins for an authentic stir fry (veggies with a bit of bite) but it doesn’t matter if it cooks for longer and is soft. Once you’re happy with the veg, turn the heat off and add the coriander. That’s it! Serve with rice or noodles.

  • Meat marinade: Mix 2-3 tbsp groundnut oil, 2-3 tbps soy sauce, 1 tbsp honey, 1 minced garlic clove, a knob of peeled and grated ginger. Add thin strips of either chicken, pork or beef to the mixture and marinade, covered, for 30 mins. Stir fry the meat before the veg for about 3 minutes (or until done to your taste), then set aside to rest while you fry the veg in the same pan, adding a little more oil, garlic and ginger before the veg.

In other news all three of us have had a haircut! We’re off to the Basque country for a holiday and to celebrate my mum’s 80th birthday with her family. So we wanted to look respectable. Lexie absolutely loved having her hair cut. It was the first time she had a blow dry and she remembered she’d get a sticker and gold coin too! For some reason my bump looks quite small, but it isn’t! Definitely feel like I’m almost in the 3rd trimester!

Lex hair cutlex happy 2happy hairhair me

Bel’s orange French toast

Actually this is Nigella’s French toast but the first time I had this was at my friend Bel’s brunch, so in my eyes it’s her recipe! I’m not the hugest fan of French toast, preferring pancakes or croissants, but I really love this version. There is something utterly amazing about the orangey syrup you drizzle over the toast. Something also utterly unkidfriendly – neither of our kids would touch it. Leaving the syrup off and offering the kids sugar to sprinkle proved more popular but I’m kind of thinking this recipe would be perfect for a kids-free girls brunch with a bottle of bubbles! Pic below is of lovely Bel – thank you for the recipe honey!!

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Bel’s orange french toast

Prep time: 5 mins
Cooking time: 5 mins per batch
Serves 2
Ease: Easy
Budget: £5 (£1.25 bread, £2 marmalade, £1.50 eggs, 30p orange)
Ingredients:

  • 2 large eggs, beaten
  • Grated zest of 1 orange
  • 60 ml milk
  • ¼ tsp ground cinnamon
  • 2 large, thick slices white bread
  • Juice of 1 orange
  • 75 grams marmalade
  • 50 grams caster sugar
  • Butter

Mix the eggs, orange zest, milk and ground cinnamon in a wide shallow dish. Then soak the bread slices in this mixture for roughly 2 minutes per side. Meanwhile, bring the orange juice, marmalade and sugar to the boil in a saucepan then simmer for 3-4 minutes. Heat the butter in a frying pan and cook the eggy bread for about 2 minutes a side over a medium heat until golden. Serve the French toast with some of the orangey syrup poured over each slice, and some extra syrup on the side. If trying this for kids, leave the syrup off and offer sugar to sprinkle instead.

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Instead of eating brunch Lexie dressed Arlo in a tutu.