Day 14 marks the end of week 2 of Meat-Free May. I am delighted to report that we haven’t really missed meat at all so far, but we’re only now approaching half way through the month so I don’t want to speak too soon.
Day 14 Menu
Breakfast: Scrambled Eggs and Baked Beans on Seeded Toast
Lunch: Cheese Sandwich & Ready-salted Pombears
Dinner: My “Got Nothing In” Stir-fry (recipe below)
What I love about today’s recipe (as well as being packed full of flavour) is that it uses up all of the leftover veggies that are lying around in the fridge at the end of the week, so it’s different every time! The sauce is super simple and uses store cupboard ingredients. You know exactly what goes in to it and it is cheap as chopsticks if you already have the ingredients in stock.
My “Got Nothing In” Stir-fry Recipe
Recipe by Our Whimsical World
Serves 2
Ingredients:
• 1tbsp oil (we used sesame oil, but olive oil would work just as well)
• 2 dried noodle portions
• ½ head of broccoli
• 1 clove garlic, finely chopped
• 1tsp ginger, finely chopped
• 1 small onion, sliced
• 2-4 portions of other vegetables (we used mushrooms, pepper, cabbage, baby corn & mangetout)
For the sauce:
• 1tbsp Chinese Five Spice
• 2tbsp light soy sauce
• 1tbsp runny honey
• 1 vegetable stock cube
• 200ml hot water
• 1tbsp cornflour, mixed in a small amount of cold water
Method:
1) Using freshly boiled kettle water to save time, bring a medium sized pan of water to the boil, then add the noodle nests and broccoli. Simmer for 5 minutes, then drain & set aside.
2) Meanwhile, heat the oil in a large saucepan or wok over a medium-high heat. Add the onions to the pan and cook for a couple of minutes until starting to soften. Add the garlic & ginger and continue to cook for 1 minute. Add the remaining vegetables to the pan and cook for 5 minutes or so, just until veggies are starting to soften. Toss the pan regularly to prevent sticking.
3) Whilst the veggies are cooking, it’s time to make the sauce. In a jug, add the five spice, soy sauce, honey, stock cube & hot water. Stir into a runny sauce. Once the veggies are ready, add the sauce to the pan.
4) Stir in your cornflour/water mix to create a thick and tasty sauce. Add the noodles & broccoli to the veggie pan and give a thorough mix to coat the noodles & veg in the velvety sauce.
5) Dish up and enjoy!
Remember, we don’t currently use affiliate links or sponsored products, so everything we have mentioned is because we bought it and genuinely used it!
Have you made your own stir-fry sauce? Which vegetables are always left knocking around in your fridge at the end of the week? Let us know in the comments!
Our Whimsical World 