Superfood Stir Fry

Super simple
Super simple
Super simple
Super simple
0:25 m

Is there anything more satisfying that whipping up a speedy stir fry after a long day? This recipe is packed full of super foods such as edamame and kale, as well loads of Asian flavours such as chilli, garlic, ginger, lemongrass and soy. Easy, speedy and downright good for you - plant-based cooking has never been more straightforward.

Start cooking ➞




For the sauce

<item-todo-done>2 tsp sesame oil<item-todo-done><item-todo-done>1 clove garlic<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 thumb sized piece of fresh ginger<item-todo-done><item-todo-done>1 tsp soy sauce<item-todo-done><item-todo-done>1 tsp mirin<item-todo-done><item-todo-done>150ml boiling water<item-todo-done><item-todo-done>1 lemongrass stalk<item-todo-done><item-todo-done>1 tsp palm sugar<item-todo-done>

For the veg

<item-todo-done>80g beansprouts<item-todo-done><item-todo-done>100g kale<item-todo-done><item-todo-done>80g edamame beans<item-todo-done><item-todo-done>100g tenderstem broccoli<item-todo-done><item-todo-done>1 courgette<item-todo-done>

To serve

<item-todo-done>2 nests dried noodles<item-todo-done><item-todo-done>1 handful of chopped unsalted peanuts<item-todo-done><item-todo-done> bunch of chopped coriander<item-todo-done><item-todo-done> pickled ginger<item-todo-done>

Before you start

Large wok | Microplane

Prep the veg

  • Using a microplane grate the garlic and ginger into a fine paste.
  • Finely chop the red chilli and lemongrass.
  • Roughly chop the kale into strips removing the central stalk.
  • Cut the courgette into bite-size lengths.
  • Break the tenderstem broccoli into bite size florets, and cut the stems into bite-size lengths.
  • Once you have all your veg prepped place a large wok over a medium heat.

For the Stir Fry sauce

  • As soon as the wok is hot add a drizzle of sesame oil quickly followed by the garlic, ginger and chopped chilli.
  • Keep the paste moving around the wok to avoid it sticking, adjust the heat if it begins to smoke.
  • Boil the kettle and measure 150ml of boiling water into a jug, throw in the chopped lemongrass and allow to infuse.
  • Back to the wok, start by adding soy, mirin and palm sugar to the paste and stir to combine.
  • As soon as the mixture is bubbling, add the water infused with lemongrass to the wok and let the mixture reduce for a few minutes.

Add the veggie goodness

  • Throw in the broccoli and kale and mix for 2 - 3 minutes until it begins to soften.
  • Pop the courgettes and edamame beans in and again stir for 2 - 3 minutes.
  • Then, get the bean sprouts involved and toss the wok to coat all the veg in that lovely sauce.
  • Allow to bubble away until all the veg is tender and the sauce has thickened slightly.
  • Cook the noodles as per the instructions on the pack, drain and stir through the veg and sauce.

To serve

  • Add the superfood stir fry to bowls and scatter chopped peanuts, coriander and pickled ginger.
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