Stir fry

Category: Mid week budget meal

Servings: 2

Ingredients

• 200g Veg’chop

• 1/2 pack of Stir fry mix

• 1 tbsp minced Garlic

• 1 tbsp of sliced Spring onion bottoms

• 1 tbsp of minced Ginger

• 1 tbsp of Soy sauce

• 1 tsp of Madras curry powder

• 250g of precooked and cold Rice

• 1 tsp of Sesame oil

• 1 tbsp of sliced Spring onions tops

• 1 tsp of toasted sesame seeds

• 1 tsp of sliced Chillies red

Instructions

1. Cut the veg’chop into 2cm thick cubes.

2. Heat 1 tablespoon of oil to a hot wok, add the veg’chop pieces and fry until they start to brown.

3. Add the garlic, ginger and spring onion bottoms.

4. Remove from the wok and set aside, add the stir fry mix.

5. Stir fry the veg until it oftens, return the veg’chop pieces back to the wok.

6. Add the soy sauce and madras curry powder, stir fry for a further 2 mins.

7. Remove from the heat and onto a serving plate.

8. Garnish with sesame oil, spring onions tops, sesame seeds and sliced chillies.