We all need a super-fast midweek meal that we can make in a hurry from storecupboard ingredients and whatever is in the fridge.
Feel free to use whichever vegetables you have available in this stir fry and aim for about four handfuls of chopped vegetables in total. Just make sure everything is cut to the same size so they cook evenly.
My favourites are spring onions, carrots, peppers, mushrooms, courgettes, cabbage, kohl rabi, peas, sweetcorn – whatever you fancy!
To make this recipe even faster I always serve this with rice noodles. They are made from rice flour so are also wheat and gluten free. They only require a quick soaking in boiling water so can be ready in literally a few minutes.
Adding beans gives a protein and fibre hit and makes the dish much more satisfying to see you through the evening.
Finish by sprinkling with mixed seeds such as flax and sesame to add extra nutritional power.
Midweek Bean Stir Fry
- 1 tsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 small chilli (optional)
- 1 tsp vegetable stock powder
- 4 handfuls of chopped vegetables
- 1 tin adzuki, black beans or black eye peas
- 1 tbsp mixed seeds and fresh coriander (optional)
For the sauce:
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tsp red miso paste
Whisk the sauce ingredients together and set aside to allow the flavours to develop.
Add the olive oil to a large pan and gently fry the onion. Add the garlic and other vegetables and fry for a couple of minutes.
Add 1 mug of water and the stock powder and allow the vegetables to gently steam fry. Once all the liquid is absorbed, check if all the vegetables are tender, if not add a little more water and cook for a couple of extra minutes.
Drain the beans and rinse.
Once the vegetables are cooked through, stir in the sauce and the beans, then cook for about one minute.
Pour over rice noodles and sprinkle with mixed seeds and fresh coriander.
Serve with extra soy or chilli sauce if desired.