Mushroom, Kale and Bean Sprout Stir-Fry

Stir Fry’s are really easy to make and as the vegetables cook quickly in a hot wok, it helps to keep as much of the nutrients as possible. Stir Fry’s are also tasty when reheated, so are a great idea if you need a packed lunch the following day. This recipe features a number of veggies that you’ll find in your boxes throughout the winter months.

Time Preparing: 5 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 1 Small Pepper
– 1 Small Chilli
– Handful of Kale
– 25g Bean Spouts
– 100g Mushrooms
– 2 Nests of Asiatic Egg Noodles
– 3 tbsp Soya Sauce
– 2 tbsp Sunflower Oil / Sesame Oil
– Handful of toasted Sesame Seeds

Method
1. Wash all of the vegetables, chop kale and slice bean sprouts
2. Slice mushrooms into small chunks
3. Heat oil in a wok on a medium heat
4. Cook the bean sprouts for a few minutes
5.Add the kale and continue to cook for a further 2 minutes
6. Add Mushrooms, chopped pepper and chopped chilli for a further few minutes
7. Cook the eggs noodles as per instructions
8. Add soya sauce, followed by noodles. Stir to coat all veggies, then serve immediately, topped with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Cavolo Nero, French Bean and Red Pepper Stir Fry with Harissa Glaze

Whilst we’ve opted for a veggie friendly dish, this tasty stir fry, can easily be adapted to suit meat eaters! We’d recommend chopped chicken or turkey breast, which can either be marinated in Harissa Glaze (just make 1/2 more than our recipe) or not – just chuck it in the pan with some oil until cooked, then remove and add towards the end! Harissa Paste hails from North Africa, and is made from various peppers, herbs and chilli. You can make your own, but shops offer such great pre-made ones, we find these work a dream!


Time Preparing:
 15 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Summer

Ingredients
– 1 Bag of Cavolo Nero
– 1 Red Pepper
– 200g French Beans
– 1 Pack of Noodles
– 2tbsp Harissa Paste
– 2tbsp Honey
– 1tsp Lemon Juice
– 1tsp Paprika
– 1tsp Crushed Chilli’s
– Sesame Seeds, for serving
– Coconut Oil

Method
1. To make your Harissa Glaze, mix the harissa paste, honey, lemon juice and paprika
2. Thinly slice red pepper, discarding any seeds, and chop kale into slices, discarding the stalks
3. Boil a pan of water, before adding french beans for around 4 minutes – until tender
4. Heat coconut oil in a large wok on a high heat, before adding kale and red peppers
5. Keep stirring for a few minutes, then add french beans and Harissa Glaze, continuing to stir
6. If you’re using chicken or turkey, now’s the time to add it to the wok (already cooked!), along with the crushed chilli flakes
7. Keep stirring for a further two minutes, then serve with a sprinkle of sesame seeds