Stirfry Vegetables

Stirfry vegetables

We regularly enjoy a stir fry. Not only is it delicious but it’s also a great way to use up leftovers to make a tasty, nutritious, inexpensive and quick meal.

As a base, we use onions, garlic, carrots, broccoli, cauliflower, french beans and some chopped leafed greens or red cabbage and then add any other vegetables that we find left in the fridge. This week we had some pak choi from our local organic food man, some mange tout and peppers, so we just chopped them up and added them too.

The cooking couldn’t be easier. Heat a small amount of olive oil in a wok and quickly cook the vegetables for about 10 minutes on a high heat, string frequently. Just before serving, add a generous dash of tabasco, a pinch of sea salt and a couple of table spoons of water and then give the whole lot a good final stir.

You can add some strips of leftover meat (cold or refried) or serve with some brown rice for a veggie alternative.


There are many more great recipes like this in The Harcombe Diet Recipe Book

Recipe Book


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