Spring stir-fry

Spring stir-fry

This recipe by Waitrose can be adapted to include meat or fish and different vegetables.

Waitrose vegetable stir fry

1 diced aubergine

200g chopped spring greens

1 tbsp toasted sesame oil

4 sliced onions

2 medium egg noodle nests

1 tbsp clear honey

1 tbsp soy sauce


Heat the oil in a Wok or large frying pan and add the aubergine, spring greens and onions

Cover and cook for between 5-6 minutes until tender, then drain

Then cook the noodles in boiling water for 4-5 minutes until tender, then drain

Add the noodles to the Wok and then add soy and honey and cook further for another 1-2 minutes

11 Apr, 2015

4 thoughts on “Spring stir-fry

  1. Nice recipe and one I am definitely going to try. As you say you can use this as the base and add any number of vegetables, like chopped peppers or soya pieces for us veggies or diced chicken breast.

    I enjoy looking through your recipes and have tried quite a few with success. I often can’t think of what to make at mealtime and this section of your site is becoming quite a collection of simple, healthy options, which adds to the compliment of all your other blogs for us to incorporate better lifestyle choices.

    1. Thank you. Yes not only, how we choose to live our daily lives in terms of lifestyle important, but our choices around what we eat are also important. I like to think my site encompasses both.

      I like this recipe because it’s not only good for us, but it can be adapted to suit particular dietary needs. I’m pleased you like it.

  2. I like preparing stir-fry with chicken or beef because it’s easy and fast to make. I usually serve mine with rice, but noodles are a good alternative.

    1. Yes I agree Maria. We can’t go wrong with a stir-fry. I have used rice in the past and it’s just as nice as noodles.

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