Simple Stir-fry

I am on a restricted diet at the moment. Stir-fried vegetables and boiled rice have become a staple for lunch, and frankly, they’re so much nicer than a sandwich!

 

1 tablespoon *stir-fry oil £1.28/250ml

100g frozen stir-fry vegetables £1.11/500g (cheaper if you prepare fresh vegetables yourself)

1 tablespoon oyster sauce £1.03/150ml

1 teaspoon soy sauce (optional) £1.58/375ml

75g rice 40p/kg

Serves 1, 45p per serving

 

1. Bring the rice to the boil in a covered saucepan and let it bubble gently for 10 minutes or until the water is absorbed.

2. After five minutes, heat the oil in a *wok over a high heat, until it is beginning to steam.

3. Add vegetables, oyster sauce and soy sauce.

4. Stirring, heat for five minutes or until *piping hot.

5. Serve on top of the rice.

Enjoy!

 

TOP TIPS

*Stir-fry oil is a blend of sunflower oil, sesame oil, ginger oil and garlic extract. It is cheaper than sesame oil.

Ordinary vegetable oil will suffice (not olive oil).

A *wok is useful but not a necessity. A frying pan, or even a large saucepan, will do.

*Piping hot means literally steaming all over and all the way through. If food is not piping hot when first cooked you can give yourself food poisoning. I learned this the hard way when I was a teenager. I wouldn’t recommend it.

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