Speedy stir fry recipe

Stir fry is a very versatile dish in which you can use any meat, fish or vegetables you have to hand.

Serves 4.

Allergens: contains gluten.

Ingredients

300g vegetables, finely shredded (such as cabbage, carrots, mushrooms, peppers)

2 tablespoons of oil (any vegetable oil)

350g lean pork, sliced (or a stir fry pack, or chicken or turkey)

1 tablespoons of soy sauce

2 teaspoon of Chinese 5 spice (available in most supermarkets)

2 onions, thinly sliced

2 cloves garlic, crushed

half a red chilli (or pinch of chilli flakes or cayenne pepper)

1 tablespoon of water

Method

1. Prepare all the vegetables and set aside.
2. Heat a wok or large frying pan over a high heat and add 1 tablespoon of the oil. Once hot, add the meat and stir fry for 3 to 4 minutes.
3. Remove the meat from the wok and put into a bowl. Add the soy sauce, sprinkle with the Chinese 5 spice, mix well and set aside.
4. Heat the remaining oil in the wok and add the onions. Stir fry for 2 minutes then add the garlic and chilli and stir fry for 1 minute.
5. Add the mixed vegetables and return the meat to the wok, stir for 2 minutes, add the water, cover with a lid and cook for a further 1 minute. Mix well and serve immediately with rice or noodles.