WHEN WE HIT that mid-week slump, close to the weekend but not quite there yet, one question becomes very important.

What’s for dinner?

And the easiest solution to this would be a takeaway, right? But it doesn’t have to be.

These quick-fix homemade stir-fries are just perfect for that midweek take away craving.
Using common store cupboard ingredients and veggies left over in the refrigerator, they’re light on the pocket and much healthier when made at home. 

A few tips for that perfect stir fry:

• Firstly, have all your veggies chopped and all the sauces ready, so everything is added at the same time and cooked evenly.
• Vegetables like carrots and broccoli will take longer to cook, so add them first – then add leafy veggies in the end.
• If you’re adding cornflour, make sure to mix it with cold water only – this way it will not form any lumps – and give it another quick stir before adding to the dish.
• Toss the ingredients from the center of the wok and add more oil if needed.

Shilpa Razniewska Shilpa Razniewska

Mixed Vegetable Stir-Fry with Egg Noodles

Serves 4

When I can’t think of anything to make for a quick dinner, these noodles are often my go-to meal. It hardly takes a few minutes to put together and the end results are just as good as a takeaway – at times even better since I know all the ingredients that have gone into it. It’s a healthier version of a takeaway ready in no time. 

You can mix and match with veggies of your choice – it is a great way to use up any vegetable that have been sitting in the refrigerator for days. Make it spicier depending on your tastes, and replace the egg noodles with rice noodles for a gluten-free meal.

Ingredients

• 1 small red onion, sliced
• 10 button mushrooms, sliced
• 6 baby corns, chopped
• 1 small carrot, thinly sliced
• 5 broccoli florets
• Small handful of mangetout, chopped in half
• One red pepper, sliced
• One pak choi, chopped
• 1-inch size fresh ginger, grated, or 1/2 tsp ginger powder
• 1 spring onion, thinly sliced
• 2 eggs
• Two nets medium egg noodles
• 1/2 tsp sesame seeds
• 2 tbsp pure sesame oil

For the sauce:

• 4 tbsp tomato ketchup
• 2 tsp honey
• 2 tbsp reduced salt soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp chilli flakes
• 1/2 cup water

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Method

Mix all the sauce ingredients in a bowl and set aside. Start to cook the noodles as per the package instructions.

In a separate pan add a splash of oil, scramble the eggs and set aside until needed. While the noodles are cooking, heat a wok with sesame oil. Once it’s nice and hot add all the
veggies (except any pak choi, add that towards the end) and stir-fry for about 5-6 minutes, stirring continuously.

Add the cooked noodles, scrambled eggs and sauce into the wok, and mix well. Serve right away, garnished with chopped spring onions. Enjoy!

Shilpa Razniewska Shilpa Razniewska

Chinese Five Spice Beef Stir Fry with Jasmine Rice

Serves 4

This beef stir fry is incredibly flavourful. Rich with the beautiful aroma of Chinese five spice, once you make this it will become a family favourite. Serve with jasmine rice, noodles or even in lettuce cups for a carb free version of this super quick, healthy and tasty meal – ready under fifteen minutes.

You can add any mixed vegetables of choice, so this is another great way to use up any vegetables from the fridge. 

Ingredients

• 400g beef stir fry strips
• 1/2 red pepper, cut into strips
• 1/2 yellow pepper, cut into strips
• 1/2 green pepper, cut into strips
• 1 small red onion
• 2 tbsp Chinese five spice
• 2 tbsp sesame seeds
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp reduced salt soy sauce
• 1 tbsp corn flour and 3 tbsp of water, well mixed
• 1/4 cup water 

Shilpa Razniewska Shilpa Razniewska

Method

Add the beef, five spice powder, sesame seeds, sesame oil, soy sauce and brown sugar into a bowl and mix well.

Heat a wok on high heat, add the beef and veggies and stir fry for 5-6 minutes, until the meat is fully cooked.

Add the corn flour mixture and mix well. Serve with cooked jasmine rice, sprinkled with
sesame seeds.

More: 10 foods you really shouldn’t be keeping in the fridge (but probably are)>