Rainbow Veg Sizzling Stir Fry

With our Sizzling Stir Fry recipe, you'll get all your veg in a single dish. Give it a try to eat the rainbow!

Ingredients

1 carrot

1 pepper, any colour

Broccoli, pieces of 1 head

1/2 cabbage, any colour

6 Runner beans, sliced OR French beans

1 packet egg or rice noodles – use 2 nests

2 tbsp soy sauce

2 tbsp of oil

2 tsp of honey


Method

1. Prepare the vegetables before you start. This includes: slicing the pepper into thin strips. Using a peeler, make ribbons of the carrot

2. Shred the cabbage (with a knife), break down the broccoli head into small bits and trim and use the stalk too, by slicing thinly.

3. Put the noodles in a bowl and pour boiling water over them, let them soften for 5 minutes.

4. Heat the frying pan and add the oil. Cook the pepper, broccoli and beans until soft

5. Add the soy sauce and honey.

6. Add the carrot strips and cabbage and stir well for a few minutes until also soft.

7. Drain the noodles and stir through the vegetables.


TIPS

  • You will need a large frying pan.

  • If you have any meat, fish, lentils or meat substitute add these at Step 4 before you cook the veg.

  • You can use any vegetables in this recipe, you just need to cut and slice them quite thinly so they cook easily.

  • To make the stir fry even more veg packed, you could use more veg and leave the noodles out.

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COOKING A RAINBOW | COMMUNITY ALLOTMENTS X FOOD BANKS

This year has been challenging for all of us, but for some, it's been truly devastating. Since the Covid Pandemic started last March, demand for food bank parcels has unfortunately been very high.


This recipe is part of the series “Cooking A Rainbow”, curated by Grow to Give with support from Buckinghamshire Council and Feedback Global. Grow to Give was born out of these difficult times to help those affected and set up local collections of fresh food at allotments in the Aylesbury and High Wycombe area to distribute to people in difficulty. The response has been overwhelming: in 2020 over 1,600 kilos of local fresh food were donated to food banks from 7 allotments.


Click here to see 20 easy-to-follow recipes to eat the rainbow


The "Cooking a Rainbow" recipes are based on family favourites. Simple and quick to make, these recipes are tasty, filling and healthy. Colourful and enticing, you can use fresh, frozen or tinned fruit and veg. They work brilliantly as vegetarian but can also incorporate meat, meat substitute or fish.


A truly collaborative work


Grow to Give - Justine Harmer and Sheila Bees

Buckinghamshire Council

Feedback

Grow Together

Empower to Cook

One Can Trust

Aylesbury Vineyard Storehouse


Recipe, concept and hands: Xenia Murray

Filming and editing: Ben Montgomery


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