Posted on September 16, 2015 by Kate Halsall

I love Chinese food. And I don’t mean takeaway of course!  I mean I love the flavours like Sechuan pepper and the styles of cooking such especially braised one pots. With the abundance of oriental supermarkets on our doorstep, it’s a perfect opportunity to try something new or spice up your normal recipes.

As I get in late most evenings during the week, I like to be able to cook something quick and easy which can be used the following day for lunch too. As a vegan, it needs to contain some protein and due to my training patterns, some carbs. So here is my super green stir fry! The picture below doesn’t make it look quite as green as it was (probably because all the green had sunk to the bottom!). This is my ingredients list, but it’s a stir fry – you can add anything you want, but come on, experiment a little!

• 3 x Thai aubergines cut into quarters
• 75g of green beans cut in half
• 100g tenderstem broccoli
• 1 x courgette cubed
• 1/2 pack tofu
• Lots of mushrooms! I actually used 3 kinds because they’re my favourites!
• Handful of rice noodles – normally I’d cook rice, but I didn’t get in until 930 so wanted something quicker!
• extra garlic, ginger & chilli

1. Heat the frying pan or wok
2. Add a small amount of coconut oil
3. Add the tofu, mushrooms, aubergine and courgette in first and stir fried these until nearly cooked.
4. Add 1tbsp water and add the green beans, and broccoli. Place a lid on the pan to slightly steam this veg until tender
5. Remove the lid and add the noodles or rice. Stir & serve