One of the quickest and healthiest meals you can have is stir fry there are literally no rules. You can add what you want in any amount or flavour and it’s healthy so you don’t have to feel bad when you pig out on it!
Stir fry is made regularly by a lot of students because it’s quick and easy, half an hour after walking in the door from school/college/work you can be sitting down and eating. I find stir fry appealing because it’s so colourful! The ingedients are all fresh and people say you eat with your eyes first. As much as I love a cheat freezer meal, the only colour on the plate is a golden colour unless you add mayonnaise/ketchup – and that’s still only two colours. Contrary to popular belief, you don’t have to love veggies to make a stir fry, just add in what you like. Even if it’s just chicken and rice, my only request is that if you feel inspired to make a stir fry, try something new! A new vegetable or a different sauce or something.
Here is my take on ‘the stir fry’:
I used courgettes, mushrooms, red peppers, carrots, been sprouts (very different to actual sprouts and actually super tasty!), mange tout (sugar snap peas is the easier name), egg noodles and oyster sauce. I like my veggies soft so I cooked them in the pan/wok a good few minutes before I added the noodles and sauce which only really take two minutes. If you want a crispier stir fry, just cook them less time r add everything together at once.