Super Greens Stir Fry
Deimante says “This hearty recipe with a hint of spice is full of dietary fibre, vitamins A, B, C and K, iron, and omega 3 fatty acids from kale and courgette. It’s also naturally gluten free.”
- 16 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 200g Tilda Wholegrain Basmati
- 25ml toasted sesame oil
- 15ml gluten free light soy sauce
- 2 spring onions, sliced
- 1 leek, sliced
- 3 cloves garlic, finely chopped
- 1 long red chilli, deseeded and finely chopped
- 200g mushrooms
- 1 medium courgette, chopped
- 1 medium onion, chopped
- 200g tenderstem broccoli, chopped
- 50g kale
- 300g chicken or meat of your choice, sliced
- 1 cube of gluten free vegetable stock
How to make Super Greens Stir Fry
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Cook the rice as per the instructions on the pack. Half way through cooking, add the vegetable stock cube to the rice.
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Heat the toasted sesame oil in a pan and add onion, garlic and chilli, and cook for two minutes.
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Add the kale, mushrooms, broccoli, leeks, courgette and cook for 5 minutes.
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Add the chicken or alternative meat and soy sauce, and cook for a further 5 minutes or until the meat is browned and cooked through.
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Mix the rice, vegetables and meat together and dress with chopped spring onion.
