By DEBBIE TAN

 

Picture this: It’s 6pm. You’re experiencing true hunger. There isn’t much left in the fridge. What is one to do?

The easiest solution is the humble, yet delicious, stir fry. High in flavour and in nutrients, this one’s a budget-friendly meal that is perfect for people who are feeling lazy and hungry. I feel you. I hear you. I am you. This is a meal made for you in mind.  

Well, not really. It was made with me in mind.  But I understand how you feel, and so does this recipe.


Serves 2

5 minutes prep

15 minutes cooking

20 minutes total

 

You’ll need:

  • 1 tsp olive oil
  • 1 onion, thinly sliced
  • ½ clove garlic, finely chopped

 

Vegetables:

You can use any vegetables you have on hand. I usually keep frozen/canned vegetables just in case, but typically I use fresh vegetables. The following are the usual suspects, mainly for the Iron and Vitamin C:

  • 2 tomatoes, cubed
  • 2 cups spinach or 1 frozen cube

 

Beans/Protein sources:
Again, feel free to use what you have. I’ve stir fried everything from quinoa to lentils to pre-marinated tofu.

  • 1 can chickpeas, drained or 250g dried chickpeas, soaked in water overnight and drained
  • A liberal amount of tofu (You can use any firm tofu, cubed and these are available at any decent supermarket). I used tofu strips to change it up a bit. You can buy these from, well, the Tofu Shop.

 

Sauce:

  • 4 tbsp (but tbh depends on your taste)
    This time I used a chilli marinade. But you can use any of the following: sweet chili sauce, soy sauce, sesame oil, or 2 tbsp curry powder. If you don’t have any of these, you can use salt and pepper – the sauce is really an extra.


Optional Extras:

  • Nuts and seeds to garnish


Method:

  1. On medium heat, fry the garlic and onion gently in oil until slightly brown and soft. This takes about 2 minutes.  
  2. Turn to high heat. Add the chickpeas and tomato and fry for 5 minutes.
  3. Add the spinach and stir in the sauce, if you’re using one. Fry until onions are soft and chickpeas are tender, which should take 10 minutes in reality, or 5 minutes for very hungry people.
  4. And you’re done! Feel free to make it your own – I stirred through walnuts and pumpkin seeds in mine, just before serving. This stir-fry is versatile too: this can be used as sandwich filling, on top of fresh vegetables to make a salad, on pasta, or served on crostini as finger food.

But wait, there’s more! This is an easy lunch idea too, so you can pack food instead and save more money for things like Adele tickets or a trip to the Gold Coast. And dare I say….it tastes even better the next day. I packed this along with tomato slices, hummus and cos leaves on the side.

 

Having a go at this recipe? Tag your pics #TearawayMag!

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