VegBox Recipes

Winter Stir Fry

Stir fries are a real fast food, yet they're healthy.

The trick is to prepare all the ingredients before you start cooking.

The sauce with this stir fry is delicious, but you may need to add a little water, if your peanut butter is really thick.

The vegetables below are just suggestions. You can vary this recipe to include most winter vegetables. Just chop them into pieces that will cook quickly.

Ingredients

Serves 4

1 tablespoon sesame oil (or olive oil)
1 pak choi or ½ green / white cabbage
1 carrot
1 onion
100g winter spinach leaves or kale
½ cauliflower
½ kohlrabi

Sauce

1 tablespoon sweet chilli sauce
1 tablespoon peanut butter
1 tablespoon soy sauce or tamari
A little extra water, if the peanut butter is thick

Method

Prepare The Ingredients

Peel the onion and chop it in half. Slice finely.
Scrub the carrot and grate it.
Wash the pak choi leaves and shred the leaves. Finely chop the chunkier stems.
Wash the spinach / kale and shred.
Break off the cauliflower florets and cut them into bite-sized pieces.
Peel the kohlrabi and cut into thin sticks.
Mix together the sauce ingredients.

Ready to cook!

Heat the sesame (olive) oil in the wok.

Cook the onion, pak choi stems, cauliflower and kohlrabi sticks. Cover the wok and cook for 2-3 minutes, until the kohlrabi is softening.

Add the pak choi leaves, the spinach / kale and the carrot. Stir regularly. Cover and cook for a further 3 minutes.

When the kohlrabi and cauliflower are cooked (these are the slowest), mix in the sauce. Cook for another 2 minutes, until all vegetables are tender.

Serve immediately with noodles or rice.

Time From Cupboard-To-Table

15-20 minutes

Notes & Variations on Winter Stir Fry

Use whichever winter veggies are in your box this week

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