Another regular in our house recently has been my stir fry. This pregnancy I’ve had low iron, so I’ve been doing everything possible to get my red meat in (given that I’m off steak!). You could use any protein source for this stir fry (lamb, chicken, tofu). I think another reason it features so frequently is it is so quick to make and that Abi loves it too!
- 300g rump steak (or another protein source), sliced into 2cm pieces
- 1 pack of Singapore noodles
- 1 onion, sliced
- 1 tsp Sesame oil
- 2 tbsp Peanut oil
- 2cm piece of ginger, peeled and grated
- 2 small or 1 large garlic clove
- 2 bunches of bok choy
- 1 head of broccoli (with bite sized florets removed)
- ½ red capsicum, chopped into 2cm strips
- 1 handful of snow peas, halved
- 1 tin of baby corn, chopped
- 1 carrot, thinly sliced
- ¼ cup kecap manis
- ¼ cup Hoi Sin
- 3 tbsp soy sauce
- 3 tsbp sweet chilli
- In a wok or fry pan over high heat add sesame oil and half of peanut oil, add meat and ginger. Remove meat once browned.
- Add remaining peanut oil to wok, add garlic and onions. Cook for ~ 1-2 minutes.
- Place noodles in a bowl, and cover with boiling water (this will help them separate).
- Add broccoli and carrot to wok – cook for 1 minutes. Add remaining vegetables.
- Strain noodles from water.
- Once bok choy has wilted, add noodles, meat and sauces to wok – heat through.
Sally Muir – Dietitian